Tender, bright green beans bursting with summery flavors. Whether picked fresh from the market or frozen, this Greek green beans recipe is going to be packed with flavor and 100% healthy and totally vegan. It is called “fasolakia ladera” and it’s another traditional Greek recipe for those who want to enjoy the benefits of the authentic Mediterranean way of eating.
Summer dishes! LOVE LOVE them. Let me tell you why. When I enjoy a well-cooked summer dish, I close my eyes and sail away to a beach with deep blue water with this cute tavern near the sea and its amazing out-of-this-world food. There I am. Eating and enjoying the place with friends and family. Something like food flashbacks, I guess. If there is such a thing.
Why this dish is good for you?
Greek green beans belong to one of the most important (and delicious) food categories in Greek cuisine called “ladera”. It comes from the Greek word “ladi” meaning oil and that is (always) olive oil of course.
Ladera is a staple in the authentic Mediterranean Greek cuisine and it is consumed as a main course at least once weekly. The cooking concept is brilliant: seasonal veggies right from the garden braised with plenty of olive oil and tomato, either fresh or canned (preferably homemade tomato paste or passata or at least high-quality store-bought). Then, use up all these fresh or dried herbs and spices to give extra flavor to this dish.
Combine with feta cheese for some more protein to your meal and go for the grand finale: deep your crusty homemade bread (one slice not the whole loaf. Bummer. Sorry. But portion control is the key to a healthy weight) in the sauce and clean up your plate. All of it. Like it is ready to place it back on the shelf. Seriously! I am telling you this is a culinary experience in a vegetable-based meal. Give it a try.
I strongly suggest making other dishes like those braised green beans and enjoying other vegetable olive oil dishes like this braised cauliflower, these stuffed vegetables (called “gemista”), this cabbage rice stew (called lahanorizo), and the top summer dish like this baked vegetable named briam.
Fresh green beans or frozen?
It is said that fresh is always the best. I agree. It is also said that frozen can be equally good. I am with you, too. It’s a matter of choice and option. I mean that I am lucky enough to live in Greece and to have a plethora of fresh, seasonal food anytime. However, those who don’t have access to fresh, seasonal ingredients or those who live in the so-called “food deserts” can absolutely make this dish and it can be equally tasteful and totally nutritious if they use frozen vegetables.
If frozen, thaw at room temperature while prepping the rest of your ingredients. If fresh, wash them and snap off the ends and if they are too large, snap each bean in half. As simple as that!
Crunchy or tender?
Both. Crazy, I know. But this is the secret to the ultimate texture and a cooked-to-perfection braised Greek green bean dish. They should turn out soft but not mushy, firm but not crunchy. Sounds impossible? Don’t worry. I’ve got you covered. If you follow my instructions, you will enjoy green beans as you have never tasted before. The technique is all. Because the Mediterranean people know what to do with their veggies and now it’s your turn to find it out!
My Greek green beans are ready! Now what?
Eat your braised green beans on their own as Greeks do or as a side dish with roasted meat. Serve with homemade crusty whole wheat bread or whole wheat pita bread to soak up the juices (OMG! I live for this moment), a piece of feta cheese for that delicious tangy flavor against the tomatoes, olives, and a glass of white wine which is totally optional but still… Hey, we do love wine around the Mediterranean area. Who’s with me on this?
Keep it in the fridge for up to 3 days. The longer it sits the better it is the following days.
If you like his Greek green beans recipe and you decide to cook braised green beans the Greek way, show me your dishes. Tag me on the social media planet either on Instagram or Facebook or comment and rate below. I am quite proud of my Pinterest account as well because you are going to find over 5k pins with Mediterranean-friendly recipes.
See you soon!
Greek Green Beans Recipe
Ingredients
- 2.2 pounds (1kg) green beans, fresh or frozen
- 1 big onion or 2 small, chopped
- 2 cloves garlic, sliced (optional)
- 1 big potato, cubed
- 2 carrots, sliced
- 2 cups (400g) fresh tomato, chopped or 14 oz (400g) canned tomato, chopped
- 1 teaspoon sugar
- 1-1¼ cups (250-300 ml) hot water or vegetable broth
- 1/2 cup (120g) olive oil
- ½ cup fresh parsley leaves, chopped
- 1 teaspoon mint, chopped (optional)
- Salt and pepper to taste
Instructions
- If the green beans are frozen, thaw at room temperature while prepping the rest of your ingredients. If fresh, wash them and snap off the ends. If they are too large, snap each bean in half.
- In a large pot over medium to low heat, add 3 tablespoons olive oil.
- Add the chopped onion for 2 minutes, the garlic (optional) for another 2 minutes and the carrot, potato and sugar for another 5 minutes. Over high heat, stir in the green beans and sauté for about 8 minutes if fresh and 10-12 minutes if they are frozen. Toss well to coat with the rest of the ingredients.
- Add the tomato and the hot water or broth and when it boils IMMEDIATELY lower heat to medium-low. Cover the pot with the lid and simmer for 30 minutes. Then, season to taste and add parsley and mint (optional). Remove the lid and simmer for about another 10 minutes if you like your green beans crunchy or until the green beans are tender enough to your liking (about 10 more minutes).
- Remove from heat and pour in the rest of the olive oil. Stir lightly and serve.
- Serve with feta cheese, a slice of whole wheat bread, olives and a glass of white wine.
This was a fantastic recipe, thank you!
Thank you so much. Comments like yours make my day!
Looks delicious.
I made it tonight and it was perfect
Thank you for sharing such a tasteful recipe
Thank you, Asimina. Your pleasure is always my pleasure.
xxx
Sylia
Absolutely delicious! My husband and I thoroughly enjoyed it with some vegan ‘chicken’, vegan ‘feta’ and crusty bread. I will definitely be making this again.
Thank you so much, Jackie. I am always thrilled to know that people make my recipes!
xxx
Sylia