Slow-simmered green beans may sound a little unusual today, as we commonly steam vegetables just to the point of being crisp-tender. But seriously, try it! Green beans made with this super-healthy, Greek-inspired recipe have tons of flavor that melts together in your happy mouth.
The Greek name for this dish is Fasolakia Lathera, which means "green beans cooked in oil." It's often a main dish in Greece, with diced potatoes added. A Mediterranean-style diet offers numerous health benefits, making it a smart choice for many well-documented reasons.
The only fat used in much of their cooking is heart-healthy olive oil. Quite often, it is the only fat used in their largely plant-based diet. Healthy does not mean boring! My brother Stan, a fantastic cook, shared this fabulous recipe with me. Greek green beans have been a go-to dish at their house for years.
Wash and trim the stem ends of fresh green beans. The younger and slimmer the beans, the better, but this recipe works great even when beans get more mature. Leave them whole.
Add a cup of fresh diced tomatoes. I mixed it up for more color and used one Roma tomato and one yellow one. Confession: I forgot to peel them, but it all turned out okay—we didn't suffer!
Add a cup of diced onions. Again, I used up what I had. I had about one half of a red onion and one half of a sweet onion, so they joined the party in the pot.
Lastly, add salt and pepper to taste, and then pour olive oil, lemon juice, and 1/2 cup of water over everything. Finally, put the lid on your pot and try to wait patiently while the magic happens.
The method is simple. This recipe calls for bringing the mixture to a boil and then continuing with low, slow cooking. You can do this on the stove in a good, heavy saucepan.
It can take an hour or more for the Greek green beans to become completely tender. You want to give it plenty of time for all the ingredients to fall in love and marry. Check every fifteen minutes or so and add a little water if needed.
Last, a good old crockpot might work great too, if you start out on high and then turn it down. Allow six hours for this method of cooking. I have not done these in a crockpot, but it should work.
I asked my brother if he ever added any garlic, basil, or oregano, often found in Greek dishes, and his answer was, "No, simple is often best."
He's right, of course. However, after tasting mine, I added a bit of garlic, which, in my opinion, enhanced the flavor. I suggest you make it like Stan's been making it for years, and if you want to experiment, they are your beans!
This dish can be served hot or at room temperature. You may like to sprinkle on a little more lemon juice and olive oil to taste! Enjoy!
I cruised around some recipe sites to see what else was out there. I did like one suggestion. "Crumble on some salty feta cheese and serve with a nice chunk of bread for a lovely main dish."
I'm going to try it next time because I think "everything's betta with feta," right? Sounds good to me! Later this week, I'm going to make fasolakia and add some tiny new potatoes with the skins on. I'm excited to try it!
I’m always excited to hear your suggestions! Do you have any ideas about this recipe for Greek green beans? Would you add potatoes or anything else?
I'm crazy about vegetables, and I make sure we always include some in our daily diet. You might also enjoy:
Microwave Asparagus - Perfectly cooked crisp-tender fresh asparagus with a kiss of lemon.
Marinated Vegetable Salad - This is a recipe for a delicious marinated vegetable salad that keeps so well that we call it "Persistence Salad." It's good any time of the year!
Danish-Style Cucumber Salad -A classic cucumber salad with just cucumbers, onion, salt, sugar, vinegar, and pepper. Our grandkids could eat their weight in it!
Dill-Glazed Carrots - A beautiful side dish. Crisp-tender sliced carrots with the perfect amount of onion and dill in a slightly sweet, buttery glaze. Another old family favorite - always requested by our grandkids.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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I've been making this dish for a couple of years. This time I used Greek Avacado oil and some organic vegatable broth. I used the petite medley mini potatoes. It was the best ever. Of course feta and crusty bread.Yum
Oh gosh, Vicki, thank you for taking time to share! What a great idea- now my mouth is watering to make it again! Oh and yes, of course! Feta and crusty bread 100%!!
This recipe x 5 is cooking in my crockpot right now. We are leaving for Thanksgiving dinner in 1 1/2 hours. I just tasted it and love the flavor! I did use 5lbs of frozen green beans, added minced garlic and some Vegetable Better Than Bullion.
This will be my go to Green Bean recipe. Thank you for sharing
You are my kind of girl! Love your innovative spirit and I ma a raving fan of all Better Than Bouillon products! You must try Knorr's amazing vegetable soup flavor base, too, sometime! I use it in lots of recipes! Hope you had a great Thanksgiving.