Another one of my mom’s famous recipes. Famous because we always used to ask for it by name. I love this recipe because of the health benefits and delicious taste. The vegetables obviously, but also the olive oil. Fasolakia translates to green beans and the word Ladera means ‘of olive oil’ in Greek. It’s a beautiful side dish to serve for the upcoming Thanksgiving and Christmas holidays.
The green beans are definitely the main player here, however, I’m not gonna lie, without the creaminess of the potatoes, the dish would not be so great. Overall this dish is super simple to make in one pot. You have to have some patience for the sauce to cook down and turn creamy, and the green beans to cook through and become fork tender.
Once the green beans are cooked through, toss in your fresh chopped parsley and give it a good turn to distribute. I love to serve this with some fresh bread to dip into the sauce and some feta cheese on the side. It is absolutely filling and so yummy even on its own.
Greek Green Beans (Fasolakia Ladera)
- 1/2 cup olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbs tomato paste
- 2 Yukon gold potatoes, peeled + cut into small chunks
- salt + pepper to taste
- 2 lbs green beans, stemmed
- 2 large tomatoes, grated
- 2 tsp sugar
- 1.5 cups hot water, divided
- 1/3 cup chopped fresh parsley
- Heat your olive oil in a large pot. Add the onions and sauté for a minute or two. Stir in the garlic for 15 seconds. Mix in the tomato paste until its incorporated. Toss in the potato pieces and cook for 2 minutes. Season with salt and pepper to taste.
- Mix the sugar into your grated tomatoes.
- Add the green beans, tomato mixture and 1 cup hot water to the pot. Gently mix everything, stirring from the bottom the pan, upwards. Bring to a boil, lower the heat to a simmer and cover your pot. Uncover and stir occasionally for about 20 minutes. Cook uncovered for another 15 minutes or until sauce is creamyish your green beans are fork tender and cooked to your preference. You may need to add the 1/2 cup warm water if liquids in the pot evaporate and the beans aren't cooked yet.
- Add the fresh parsley and toss.