Fasolakia Lathera (Greek Green Beans Stewed in Olive Oil and Tomato)

Fasolakia lathera belongs to the Greek lathera family of vegetable dishes slow-cooked in generous olive oil until meltingly tender. It is a humble, everyday dinner that tastes even better the next day.

Ingredients

• 1/3 cup olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 lbs fresh green beans, trimmed
• 2 medium potatoes, cut into chunks (optional)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup water
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Saute the aromatics
   Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and cook for 1 more minute.
2. Add the beans and potatoes
   Add the green beans and potatoes, if using, and stir to coat in the oil.
3. Add the tomatoes
   Stir in the crushed tomatoes, water, sugar, salt, and pepper.
4. Simmer
   Bring to a gentle simmer, cover, and cook for 35-40 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened.
5. Finish and serve
   Taste and adjust the seasoning. Garnish with parsley and serve warm or at room temperature, with crusty bread.

Fasolakia is traditionally served as a main course with feta cheese and bread on the side, not just as a side dish.