🇬🇷 Greece · Food
Fasolakia Ladera: Greek Green Beans in Tomato Sauce
By eatmundo · July 8, 2026
Fasolakia Ladera is a beloved Greek vegetarian dish, featuring tender green beans and potatoes slow-cooked in a rich, aromatic tomato sauce with plenty of olive oil. This quintessential 'ladera' (cooked in oil) dish is a celebration of simple, fresh ingredients, bursting with Mediterranean flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
First, trim the ends of 500g fresh green beans and wash them thoroughly. If the beans are long, you can snap them in half. Peel and dice 2 medium potatoes into 2-3 cm cubes. Prepare 1 large onion, finely chopped, and 2 cloves of garlic, minced.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 100ml olive oil over medium heat. Add the chopped onion and sauté gently for 5-7 minutes until it becomes translucent and softened, but not browned. This slow sautéing builds a sweet base for your sauce.
- 3
Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as this can make the sauce bitter. Then, add the trimmed green beans and diced potatoes to the pot, stirring well to coat them in the olive oil and aromatics.
- 4
Pour in the 400g can of crushed tomatoes and 100ml water. Season generously with salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook.
- 5
Allow the Fasolakia to simmer for about 45-60 minutes, or until the green beans are very tender and the potatoes are soft, easily pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken nicely.
- 6
During the last 5-10 minutes of cooking, stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill. These fresh herbs add a vibrant aroma and classic Greek flavor that truly elevate the dish. Taste and adjust seasoning if needed.
- 7
Once cooked, remove the pot from the heat and let the Fasolakia rest, covered, for at least 10-15 minutes before serving. This resting period allows the flavors to meld beautifully and the sauce to settle. It’s a crucial step for 'ladera' dishes.
- 8
Serve the Fasolakia Ladera warm or at room temperature, perhaps with a slice of crusty bread to soak up all that delicious olive oil and tomato sauce. It makes a wonderful vegetarian main course or a hearty side dish.
Frequently Asked Questions
Can I use frozen green beans for this recipe?+
Yes, you can use frozen green beans. You don't need to thaw them beforehand; simply add them directly to the pot with the potatoes and tomatoes. The cooking time might be slightly shorter.
What kind of potatoes are best for Fasolakia Ladera?+
Waxy or all-purpose potatoes like Yukon Golds or new potatoes work best as they hold their shape well during the long simmering process while still becoming tender and absorbing the sauce's flavors.
Can I add other vegetables to this dish?+
Absolutely! This dish is very versatile. You can add sliced carrots, zucchini, or even a handful of peas during the simmering stage. Just ensure they are cut to a similar size for even cooking.
Why is olive oil so important in 'ladera' dishes?+
Olive oil is a cornerstone of Greek cuisine, especially in 'ladera' (oily) dishes. It not only provides a rich flavor but also acts as a cooking medium and a crucial part of the sauce, making the dish wonderfully smooth and nutritious.
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