Greek Green Beans-Fasolakia Lathera
- Camp Goldston Publishing, LLC
- 2 days ago
- 2 min read
It all started with Emma Lockridge posting on Facebook about this dish. It looked good - check. It could be used as a maiin or side dish - check. I love Greek food - check. When I tell you this dish is delicious, please beleive me OR you can ask Mr. K. We killed it for 3 days. Thank you, Emma!!
Ingredients
⅓ cup olive oil
1 onion chopped
1 pound green beans (the fresher, the better)
1 medium potato sliced (1/4 inch thickness-cut in half) (optional) or 4 miniature potatoes cut in half
3 medium tomatoes grated or 12-15 ounces chopped tomatoes
¼ cup chopped parsley
1 teaspoon sugar (optional) or sweetner of choice
½ teaspoon salt - I used Tony Chachere’ (Tony's) for both salt & red pepper. You know I have to be extra
fresh pepper
1 sprinkled of Sazon (I put sazon in everything)
Instructions
In a medium pot, heat olive oil at medium to low heat. Sauté onion until soft.
Add potatoes and heat for 2-3 minutes.
Add beans and mix until covered with the olive oil.
Add the tomatoes, parsley, sugar and salt and pepper and mix.
Add hot water just enough to half cover the beans.
Simmer with the lid on for about 40 minutes (do not boil). It took mine longer, at least an hour to get tender
The beans are ready once there is no water left and the beans are soft.
Enjoy with bread (I did Garlic Bread) and feta cheese (the cheese really puts the icing on the cake. IJS)
Notes
Enjoy warm or at room temperature.
Store i the refrigerator for up to 3 days.
The inspiration for this recipe Olive Tomato warns not to skimp on the Olive Oil, and she's correct. It makes the beans cook to tender perfection.
Emma Lockridge and her Fasolakia Lathera. (Why hers look better than mine)?
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