Fasolakia Lathera: Greek Slow-Braised Green Beans in Olive Oil and Tomato

⏱ 60 min · Serves 4

The queen of Greek lathera — green beans coaxed until meltingly soft in a generous pool of olive oil, sweet tomato and dill. Serve warm or at room temperature with feta and bread to mop the fragrant juices.

Per serving: 410 kcal · 9.0g protein · 32.0g carbs · 29.0g fat

Ingredients

• 800g flat green beans (runner or helda), topped, tailed and halved
• 120ml good Greek extra virgin olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, sliced
• 2 medium potatoes, peeled and cut into thick wedges (optional but traditional)
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp sugar
• 250ml hot water
• 1 large handful fresh dill, chopped
• 1 tsp dried oregano
• Salt and black pepper
• Juice of 1/2 lemon
• To serve: 100g feta and crusty bread

Method

1. Heat the olive oil in a wide, deep pan over medium-low heat. Add the onion with a pinch of salt and soften gently for 8 minutes without browning.
2. Stir in the garlic and tomato purée and cook 1 minute until fragrant.
3. Add the beans and potato wedges, turning them in the oil for 3-4 minutes so they glisten and take on the flavour.
4. Pour in the tomatoes, sugar, oregano and hot water. Season well with salt and pepper and bring to a gentle simmer.
5. Cover with the lid slightly ajar and cook on low for 35-40 minutes, shaking the pan occasionally, until the beans are completely soft (not squeaky) and the sauce has reduced to a thick, oily, tomato-rich base.
6. Stir in the dill and lemon juice, then take off the heat and let it sit for 10 minutes to settle.
7. Serve warm or at room temperature with crumbled feta, plenty of bread, and a spoonful of the oily juices over everything.