Fasolakia Lathera: Greek Green Beans in Olive Oil Sauce
This traditional Greek dish of green beans in olive oil sauce is a feast for both the eyes and the senses. The vibrant green beans are perfectly cooked with tender potatoes, carrots, and juicy tomatoes in a luscious sauce made with the finest Greek extra virgin olive oil.
The aroma of the fresh herbs such as parsley and mint wafts through the air, enticing you to dig in. Every bite of this vegan dish bursts with amazing flavors and textures that will transport you straight to Greece.
Whether you serve it as a main or a side dish, it’s sure to impress your guests and leave them wanting more.
Enjoy this amazing Greek green beans in olive oil sauce recipe by Greek celebrity Chef George Tsoulis.
Fasolakia Lathera: Greek Green Beans in Olive Oil Sauce
Ingredients
- 800 g green beans fresh or frozen
- 100 ml extra virgin olive oil (Greek preferred)
- 1 onion finely chopped
- 2 medium potatoes cut into large cubes
- 1 carrot cut into rounds
- ½ tsp granulated sugar
- 1 tsp tomato paste
- 200 g tomatoes grated
- 400 ml hot water
- parsley
- 10 mint leaves finely chopped
- salt
- pepper
Instructions
- If you choose to use frozen green beans, skip this step. Wash the green beans thoroughly and clean them by cutting the tips of both ends with a sharp knife. Remove the “string” running down the sides, if any. If they are too long, cut them in half.
- Place a pot over medium heat. Add the olive oil and let it get hot. Add the onions, potatoes and carrots. Mix with a wooden spoon and sauté for about 6 minutes.
- Add the sugar and tomato paste. Sauté for 1 minute.
- Turn heat to medium-high and add the green beans. Mix and sauté for about 10 minutes.
- Add the grated tomatoes and hot water. Bring to a boil, lower heat to medium and simmer for about 25 minutes, without a lid.
- Season with salt and pepper. Add the parsley and more water, if necessary. Simmer for about 10 minutes, until the sauce thickens or until the green beans are as tender or crunchy as you like them.
- Remove from heat and add the mint. Allow to cool a little and serve.
Notes
Related: Blanched Green Beans with Asian Sauce
Related: Fried Okra
Related: Papoutsakia (Stuffed Eggplants)
Related: Greek Stuffed Eggplant with Chickpeas
Related: Stuffed Zucchini Flowers with Feta and Capers
Related: Fasolada
