Greece · Greece

Fasolakia Ladera

Name: Fasolakia Ladera
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Greece
Ingredients: trimmed green beans 500 g; peeled potato 300 g; canned crushed tomatoes 400 g; onion 120 g; peeled garlic 8 g; olive oil 45 ml; water 200 ml; salt 4 g; parsley 10 g

Green beans simmer slowly with potato, tomato and olive oil until soft enough to eat with a spoon.

60 minutes · 4 servings · Easy

Fasolakia ladera is what a Greek kitchen makes on a day when the garden has more green beans than anyone planned for. Everything goes in the pot together with olive oil and tomato and cooks down slowly with almost no attention. It thickens on its own, which is why it is served straight from the pot with bread.

Ingredients

trimmed green beans500 g
peeled potato300 g
canned crushed tomatoes400 g
onion120 g
peeled garlic8 g
olive oil45 ml
water200 ml
salt4 g
parsley10 g

Directions

1
Halve the green beans, cut potato into 2 cm chunks, dice onion and mince garlic. Chop parsley separately.
The beans have no tough strings and potato chunks are even.
2
Warm the oil in a wide pot over medium-low heat. Cook onion for 5 minutes, then add garlic and stir briefly.
The onion is soft and the garlic fragrant.
3
Add beans, potato, tomatoes, water and salt. Bring to a simmer, cover and cook gently for 35 minutes, stirring carefully midway.
The beans are completely tender and potatoes crush easily with a fork.
4
Uncover and simmer for 3 minutes to thicken the sauce. Fold in parsley and serve warm.
The sauce clings to the vegetables without drying the pan.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content