Fasolakia ladera: Greek green beans and potatoes in olive oil

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Fasolakia ladera is green beans and baby potatoes braised in fresh tomato and plenty of olive oil. It is a standard Greek weekday dish, vegan, and cooked in one pot.

The point of a ladera plate is the oil. Use a good extra virgin Greek olive oil. The beans should end soft, not crisp, in a thick tomato sauce.

Serves 4–6
Time: about 1 hour

Ingredients

• 1 kg string beans, washed, ends trimmed
• 8 baby potatoes, peeled and halved
• 5 ripe Roma tomatoes, blended
• 1 Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• ⅓ cup extra virgin olive oil
• 2 cups water
• salt and pepper

Method

1. Warm the oil in a wide, heavy pot. Add the beans and sauté for 2 minutes.
2. Add the tomato, onion and garlic. Cook for a few minutes more.
3. Add the potatoes, water, salt and pepper. Stir.
4. Cover, lower the heat to medium, and cook for about 50 minutes, stirring often, until the beans are tender and the liquid has reduced to a sauce.
5. Rest for 10 minutes before serving. It is better the next day, at room temperature, with bread and feta if you eat dairy.

Recipe adapted from Flavours and Flair. First published on Greek City Times, 2 October 2017

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