Fasolakia ladera – Greek braised green beans in tomatoes Recipe
Fasolakia ladera is tender green beans slowly braised in tomatoes with plenty of olive oil and herbs. In Greece, these vegetable dishes cooked in olive oil are called “ladera” and are often eaten on hot days as a light yet filling lunch. It tastes a bit like a summer vegetable stew that’s best scooped up with bread, wiping the sauce from the plate.
This classic Greek ladera dish turns simple green beans and potatoes into a rich, silky stew thanks to slow cooking in olive oil and tomatoes. It’s naturally vegan, deeply flavorful, and tastes even better the next day, making it ideal for make-ahead summer meals.
Chef's tips
Use good-quality olive oil, as its flavor is central to the dish. Don’t rush the simmering time – the vegetables should be very soft and almost melting, which gives fasolakia its characteristic texture. A small pinch of sugar balances the acidity of the tomatoes, so don’t skip it even if it seems like a tiny amount.
How to serve
Serve fasolakia as a main dish with crusty bread, rice, or boiled potatoes, or as part of a mezze-style spread alongside olives, feta, and a simple salad. It’s excellent both warm and at room temperature, which makes it great for picnics and lunchboxes.
Ingredients
- green beans - 700 g
- tomatoes - 500 g
- onion large - 1 piece
- potatoes - 300 g
- carrot - 1 piece
- garlic - 2 cloves
- olive oil - 80 ml
- water - 200 ml
- dill chopped - 2 tablespoons
- bay leaf - 2 pieces
- salt
- black pepper freshly ground
- sugar - 0.5 teaspoons
Preparation
- Wash the green beans, trim the ends and, if needed, cut longer pods in half. Peel the potatoes and carrot and cut them into medium dice.
- Peel the onion and slice it into thin half-moons. Finely chop the garlic.
- If using fresh tomatoes, score a cross on the bottom, pour boiling water over them for 1–2 minutes, peel off the skins and cut into cubes. If using canned tomatoes, simply drain off the excess juice.
- In a wide pot or deep frying pan, heat the olive oil over medium heat. Add the onion and sauté for 5–7 minutes, stirring often, until it softens and turns lightly golden.
- Add the garlic and fry for about 1 more minute, until it becomes very fragrant but does not brown.
- Add the carrot and potatoes to the pot, stir and cook for 3–4 minutes so they get lightly coated in the olive oil.
- Add the green beans, tomatoes, bay leaves, sugar, water, plus 1 teaspoon of salt and some pepper. Mix everything thoroughly.
- Bring to a boil, then reduce the heat to low, cover the pot and simmer for about 30–35 minutes, until the green beans and potatoes are very tender. Stir every few minutes and add a splash of water if needed.
- At the end, remove the lid and cook for another 5 minutes so the sauce thickens slightly. Taste and season with more salt and pepper to your liking.
- Before serving, sprinkle the dish with chopped dill. Serve warm or at room temperature, with a piece of bread.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku, z każdym dniem smakuje nawet lepiej, bo warzywa przechodzą sosem. Możesz je też zamrozić w porcjach – po rozmrożeniu delikatnie podgrzej na patelni z odrobiną wody.
