Fasolakia Lathera – Traditional Greek Green Beans

30 Days of Greek Cooking: Day 11 of 30

Fasolakia lathera is a cornerstone meal for the Mediterranean Diet. I actually stumbled upon lathera dishes when researching why Greeks are noted as being some of the healthiest people on the planet. The word “lathera” means “in oil,” and the term defines a group of traditional Greek vegetarian dishes cooked in loads of extra virgin olive oil. These dishes are very filling, packed with protein, and are typically served as the main course.

We all know by now how much of a carnivore my fiancé is, so tricking him into eating meals that don’t include meat has been interesting. When I put this dish in front of him, he literally asked me, “where’s the rest?” I did choose to prepare these as a side for keftedes, but I wanted to see how he’d react for the future. I fully intend on incorporating more and more meatless meals into our regular diet as we prepare for our wedding in September! If you’re interested in plant-based meals, try this fabulous vegan stew. My meat-loving fiancé’s reaction is included.

What is fasolakia lathera?

Fasolakia lathera, pronounced “fah-soh-lah-kee-ah,” is a Greek dish where haricot verts are stewed with potatoes, olive oil, & tomatoes. The word “lathera” translates to “ones with oil,” and is used to describe an entire category of Greek cuisine where vegetables are lathered in olive oil during cooking. In Greece, fasolakia lathera is traditionally served as a main course with pita bread & feta cheese. If desired, though, it can absolutely be made as a side to compliment another main dish. For those that are plant-based eaters, this recipe is entirely vegan & makes an excellent choice for a hot lunch or dinner.

These Greek green beans are simmered with diced tomatoes and covered in extra virgin olive oil. The result is a velvety & tender blend of vegetables, not crunchy or mushy. There are tons of variations of fasolakia lathera, but this recipe closely follows the classic/traditional standard. Lathera dishes are the secret weapon of the Greeks. The olive oil brings out all of the flavors in the pot. Lathera are the sort of meals that help Greece stay ranked as the country with the highest intake of vegetables per person in the entire world! If you’re interested in trying out some more lathera meals, I also have a recipe for arakas latheros.

Items you’ll need to make this recipe:

• Cutting board & knife
• Large pot
• Wooden spoon
• Slotted spoon (if you have something like this one, then you don’t need the other wooden spoon)

Fasolakia Lathera – Greek Green Beans

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• Author: Christina Taylor
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

Traditional Greek recipe where green beans are lathered in extra virgin olive oil and simmered with potatoes, tomatoes, & fresh herbs. The result is a tender & velvety medley of fiber-rich stewed vegetables.

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Ingredients

8 tablespoons extra virgin olive oil

1.5 lbs. haricot verts, trimmed & cut in half

1 yellow onion, chopped

4 cloves garlic, minced

1 can (15 oz.) petite diced tomatoes

1 medium russet potato, peeled & cubed

2 teaspoons organic honey

1 teaspoon ground cumin

2 tablespoons dried oregano

2 bay leaves

2 tablespoons fresh parsley, chopped

water

salt

black pepper

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Instructions

1. In a large pot, heat 6 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 4 minutes. Add garlic and cook for an additional 2 minutes, stirring frequently. Add potatoes and stir. Cook for 3 minutes.
2. Add haricot verts. Add 2 additional tablespoons EVOO and stir until vegetables are completely lathered. Add canned diced tomatoes, honey, ground cumin, dried oregano, bay leaves, & 1 tablespoon chopped fresh parsley. Stir to combine.
3. Add water just so beans and potatoes are almost completely covered. Cover, turn heat down, and simmer for 40 minutes.
4. After time is up, gently prick potatoes with a fork to ensure they are tender. Water should be mostly absorbed and beans should be soft, but not mushy.
5. Pick out bay leaves and discard. Serve immediately as a main dish or as a side with your favorite recipe. Garnish with remaining chopped fresh parsley.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Side Dish, Lunch, Dinner
• Method: One-Pot
• Cuisine: Greek

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