Greek Green Beans Braised with Tomato, Herbs and Olive Oil
Few Greek dishes demonstrate the simplicity of Greek cooking better than Fasolakia Ladera. At first glance it is simply a plate of green beans, tomatoes, herbs and olive oil, but behind those humble ingredients is a cooking tradition that reaches deep into the history of the Greek kitchen.
The name fasolakia comes from fasoli, meaning beans, while ladera comes from the Greek word ladi, meaning oil. Ladera dishes are essentially vegetables cooked generously in olive oil, usually with tomato, onion and herbs. They form an important part of traditional Greek home cooking and are particularly associated with the country’s largely plant based Mediterranean diet.
A dish born from the Greek countryside
Green beans became an important ingredient in Greek cooking after beans from the Americas were introduced to Europe following the Columbian exchange. Over time, varieties of green and runner beans became firmly established in Greek agriculture and cuisine.
The dish that developed around them was wonderfully practical. Fresh beans could be cooked with tomatoes, onions and whatever herbs were growing in the garden, producing a substantial meal without the need for meat.
This was the philosophy behind much traditional Greek cooking: use what is available, cook it slowly and allow good ingredients to speak for themselves.
The importance of Ladera cooking
Fasolakia belongs to the great family of Greek ladera dishes. Others include Bamies Laderes, okra cooked with tomato and olive oil, Arakas Laderos, peas with tomato and dill, and Briam, the famous mixture of summer vegetables roasted or braised in olive oil.
These dishes were particularly important during periods of religious fasting, when many Greeks traditionally avoided meat and dairy products. Ladera cooking provided flavour, nourishment and satisfaction from vegetables, olive oil and herbs alone.
From village kitchens to modern Greek tables
Traditionally, fasolakia would have been prepared in a large saucepan or tsikali, with the beans slowly simmered in tomato, onion and olive oil until completely tender.
There is no single definitive recipe. One family might add potatoes, another carrots, while someone else might use more dill or parsley. Some cooks use fresh tomatoes when they are in season, while others rely on preserved tomato.
That is one of the things I love about Greek food. Recipes are often less about strict measurements and more about memory, seasonality and the traditions of the family kitchen.
A taste of Greece
Served warm or at room temperature with crusty bread and perhaps a little feta, Fasolakia Ladera is a wonderful example of how Greek cooking can transform inexpensive ingredients into something deeply satisfying.
It is not complicated food. It does not need to be.
It is olive oil, sunshine, tomatoes, herbs and vegetables brought together in a pot.
And perhaps that is precisely why dishes such as Fasolakia have remained on Greek tables for generations.
Ingredients
500g fresh green beans, trimmed 400g ripe tomatoes, roughly chopped
1 large onion, finely sliced
2 carrots, peeled and sliced
3 cloves garlic, finely chopped 100ml extra virgin olive oil 150ml water
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped 1 teaspoon dried oregano
Salt and freshly ground black pepper
Method
Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrots and cook gently for 5 to 7 minutes until beginning to soften.
Add the garlic and cook for another minute, taking care not to colour it.
Add the chopped tomatoes, oregano, salt and black pepper. Cook for around 10 minutes, allowing the tomatoes to break down and form a rich sauce.
Add the green beans and water, stirring gently to coat them in the tomato sauce.
Cover the pan and reduce the heat to low. Allow the beans to simmer gently for 35 to 45 minutes, or until completely tender and the sauce has thickened. Stir occasionally and add a little more water if necessary.
Remove from the heat and stir through the fresh dill and parsley.
Allow the Fasolakia to rest for 10 minutes before serving. Traditionally, it can be enjoyed warm or at room temperature, with plenty of crusty bread to soak up the tomato and olive oil sauce.
