Greek Green Beans Cooked in Olive Oil
“Lathi” means olive oil in greek, "lathera" those cooked in olive oil. The most popular vegetable to make "lathera style" is the green bean, but you can try this dish with okra, peas or potatoes as well, using the same amounts.
You can serve this with some crumbled feta on top or the side and some fresh bread for dipping in the savory sauce.
I've tweaked the recipe a bit to how I cook my green beans.
Basic recipe is from About.com. Picture is my own!
- 2 lb
- green beans, cleaned & trimmed
- 1/2 c
- olive oil
- large onion, diced
- 2 clove
- garlic, minced
- medium potatoes, cut in large wedges
- carrots, cut in half (optional)
- 1/2 c
- chopped fresh parsley
- 1 Tbsp
- tomato paste
- 1 c
- canned crushed tomatoes
- 1 1/2 c
- warm water
- 1 tsp
- salt and pepper to taste
How to Make Greek Green Beans Cooked in Olive Oil
- 1In 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 for about one minute.
- 2I usually add the potatoes in the pot and saute them for a couple of minutes. Then add the green beans. At this point when I have carrots I add them also.
But if you don't like sauteing or are in a rush just add green beans, potatoes & carrots if using, all at once.
- 3Dissolve 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 45 minutes or until the green beans are tender but not mushy.
- 4In the last ten minutes of cooking season with salt and pepper to taste.
Tip: Be sure to monitor the liquid levels while the beans are cooking. You might need to add a little bit of water to avoid sticking.