Greek Green Beans in tomato sauce-fasolakia ladera is a popular traditional dish, especially in the summer. This is such an easy recipe for the most delicious green beans.
If you love Greek green beans, you will also love Arakas-Greek sweet peas, Greek Fava Dip With Roasted Tomatoes And Caramelized Onions or Gemista - Stuffed Tomatoes & Peppers!
Why this recipe sings
Greek Green beans in olive oil tomato sauce -fasolakia ladera are one of the most excellent, traditional, and healthy foods in Greek cuisine.
The recipe is easy. The beans are cooked just enough to hold their shape, and their freshness shows in every bite. Just enough extra virgin olive oil to have a rich but not oily taste.
Here is what you need
- Green beans. You can use fresh or frozen green beans. With fresh beans, you must first wash them in plenty of water and drain them well. Trim both ends.
- Baby potatoes. They are optional. You opt out of using potatoes. Instead of baby ones, you can use regular potatoes, any kind.
- Extra virgin olive oil, onion, and garlic.
- Canned tomatoes. I love using authentic San Marzano tomatoes like Gustarosso.
- Dried oregano, freshly ground pepper, and sea salt. The three staples for seasoning of Greek cuisine.
- Fresh herbs. Usually, I use whatever is in my fridge or garden. It can be parsley, basil, thyme, or oregano. It's all good. If am out, I use their dried versions.
How to make Greek green beans
Cover the pot and simmer over low heat for about forty minutes. Then add the remaining olive oil and fresh herbs. Simmer for another five to ten minutes until most of the liquid has reduced.
Enjoy these greek beans with lots of crusty warm bread and feta cheese.
Greek Green Beans In Tomato Sauce
- 2 lbs fresh green beans rinsed, drained and trimmed
- ⅔ lb baby potatoes cut in half
- ⅔ cup extra virgin olive oil
- 28 oz San Marzano tomatoes like Gustarosso
- 1 onion diced
- 3 garlic cloves minced
- 2 tablespoons fresh herbs like parsley, basil, or oregano chopped
- dried oregano
- freshly ground pepper
- sea salt
- Heat half of the olive oil in a stockpot. Saute the chopped onion for a few minutes on medium heat until transparent and fragrant. Add the minced garlic and saute for another minute.
- Add the green beans, potatoes, and tomatoes. Season with sea salt and pepper and a pinch or two of dried oregano. Stir ingredients and mix well.Cover the pot and simmer over low heat for forty minutes. After forty minutes, add the remaining olive oil and fresh herbs.Simmer for another five to ten minutes until most of the liquid has reduced.
- Serve with crusty warm bread and feta cheese.
- Feel free to use fresh or frozen beans depending on your preferences and time. With fresh beans, you must first wash them in plenty of water and drain them well. Trim both ends.
- Avoid adding water to the pot. Let beans simmer in their liquid and the tomato juice.
- Always check how much liquid is in the pot during cooking. If needed add a little (like ¼ cup) warm water or broth.