Φασολάκια Λαδερά (Fasolakia Lathera Green Bean Stew)
Greece's premier summer home dish: fresh flat green beans stewed in copious extra virgin olive oil with potatoes, sweet onions, ripe tomatoes, and fresh parsley.
Ingredients
- • 700g fresh flat green beans (μπαρμπούνια ή τσαουλιά), trimmed and stringed
- • 2 medium potatoes, peeled and cut into thick wedges, 1 carrot sliced
- • 1 large onion chopped, 2 cloves garlic minced
- • 100ml Greek extra virgin olive oil, 400g sweet ripe tomatoes grated
- • 1 bunch fresh flat-leaf parsley chopped, 1/2 tsp sugar, sea salt and pepper
Preparation Steps
Heat olive oil in a wide Dutch oven. Sauté chopped onion and garlic for 6 minutes until soft and fragrant.
Add green beans, potato wedges, and carrots to the pot. Sauté and turn in the olive oil for 5 minutes until glistening.
Pour in grated tomatoes, sugar, salt, black pepper, and 150ml warm water. Cover and simmer gently over low heat for 40-45 minutes without stirring roughly (shake pot) until potatoes and beans are meltingly tender.
Uncover for the last 5 minutes so liquid reduces down to olive oil. Stir in chopped parsley. Let rest 15 minutes and serve warm with feta and crusty sourdough bread.