Fassolakia Lathera: Greek Green Bean Casserole

Green Beans Stewed with Olive Oil and Tomatoes. Lynn Livanos Athan
Ratings (19)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 1 bowl (8 servings)
Nutritional Guidelines (per serving)
351 Calories
15g Fat
46g Carbs
11g Protein
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Nutrition Facts
Servings: 1 bowl (8 servings)
Amount per serving
Calories 351
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 46g 17%
Dietary Fiber 13g 48%
Protein 11g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.”  The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with small zucchini, okra, or peppers as well.

This version includes some potatoes and baby carrots (I find the carrots sweeten the sauce a bit) and can be a delicious vegetarian entrée or a tasty side dish. Try serving it with some crumbled feta on top and some great bread for dipping in the savory sauce.

Ingredients

  • 2 lbs. green beans, cleaned and trimmed
  • 1/2 cup olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2-3 medium potatoes, cut in large wedges
  • A large handful of baby carrots
  • 1/2 cup chopped fresh parsley
  • 2 tbsp. tomato paste
  • 4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
  • 1½ cups warm water
  • 1 tsp. sugar
  • 1 tbsp. chopped fresh dill
  • Salt and pepper to taste

Steps to Make It

  1. In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.

  2. Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.

  3. In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.

Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.