Fasolakia Giaxni / Lathera (Greek Stewed Green Beans)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings (or 8 as a side dish)
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Calories
219 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Fasolakia Giaxni / Lathera (Greek Stewed Green Beans)
Description
This recipe highlights fresh green beans cooked gently in extra-virgin olive oil with finely chopped onions and minced garlic, combined with grated ripe tomatoes for a thick sauce. The dish is seasoned simply with kosher salt, black pepper, and fresh parsley to balance and brighten flavors.
The green beans are stewed with the tomato-onion-garlic base, allowing the ingredients to meld during a simmering phase covered to retain moisture. Adjustments to liquid are made by adding water if too dry or simmering uncovered to reduce excess liquid, ensuring the beans become tender but not mushy. The slow simmer imparts a rich, slightly tangy flavor with a tender texture in the vegetables.
This dish can serve as a side or vegetarian main, enjoyed hot or at room temperature. It pairs well with Greek pita or crusty bread to absorb the flavorful sauce. The simple, straightforward ingredients emphasize the tomato sauce and fresh green beans without additional starches.
Notes suggest variations including adding potatoes for a heartier stew, storing leftovers up to five days in the refrigerator, and the value of focusing on classic flavors when preparing this traditional dish.
Ingredients
- 1 ½ pounds green beans trimmed, thoroughly washed and drained (or frozen, 680 grams, fresh
- ¼ cup extra-virgin olive oil
- 1 cup onion finely chopped
- 5 cloves garlic minced or crushed
- 1 pound tomato grated, 450 grams, ripe
- kosher salt freshly ground
- black pepper freshly ground
- 2 tablespoons parsley flat-leaf, chopped
Instructions
- In a large skillet or medium Dutch oven with a lid, heat the olive oil over medium heat. Add the onions, and saute until tender, about 5 minutes. Add the garlic, stir and cook for about 15 to 30 seconds until fragrant, and then stir in the grated tomatoes. Season with salt and pepper.
- When the tomatoes start to bubble, add the green beans and stir to coat. Cover with the lid, reduce the heat to low, and simmer for about 30 minutes, stirring occasionally, or until the beans are tender and most of the liquid has evaporated.
- If the pan appears dry partway through cooking, add a little water to the pan. Conversely, if it has too much liquid at the end of cooking, cook briefly uncovered to evaporate some of it.
- Stir in the parsley, taste and adjust seasonings if needed.
Notes
- Serve with Greek pita or crusty bread to enjoy the sauce fully.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days.
- Adding peeled and small-cut potatoes is an option; add them with the green beans for even cooking.
- This recipe emphasizes a simple, traditional sauce focusing on green beans and tomato flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (or 8 as a side dish)
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 19mg | 1% |
| Potassium | 712mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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