Greek Green Beans Stew (Fasolakia Ladera)

Ingredients

• 1 kg (2.2 lb)flat green beans, such as Romano beans, fresh or frozen
• 210 ml (14 tablespoons)extra virgin olive oil
• 1 medium onion (140 g), finely choppedonion
• 3 cloves, choppedgarlic
• 700 gpotatoes, peeled and cut into 4–5 cm (about 2-inch) pieces
• 400 gtomato juice made from freshly grated tomatoes
• 1½ teaspoonstomato paste
• 4 tablespoonsparsley, very finely chopped
• To tastesalt
• To tasteblack pepper
• 710 ml (3 cups)hot water

Instructions

1. 1

   Trim the beans

   If using fresh beans, cut off the tips with a knife, pulling gently so any attached strings come away with them.

2. 2

   Thaw frozen beans

   If using frozen beans, rinse them in a strainer and leave them at room temperature to thaw.

3. 3

   Heat the oil

   Heat 6 tablespoons of the olive oil in a cooking pot over high heat.

4. 4

   Add onion and garlic

   Add the onion and garlic, then lower the heat to medium-low.

5. 5

   Soften the aromatics

   Sauté the onion and garlic until softened and golden.

6. 6

   Cook the potatoes

   Add the potatoes and sauté for a further 2 minutes.

7. 7

   Cook the beans

   Add the green beans and sauté them for 2–3 minutes.

8. 8

   Add the tomatoes

   Stir in the tomato juice and paste, then turn the heat up to high. Season with salt and pepper.

9. 9

   Reduce the tomato

   Cook, stirring occasionally, until the tomato liquid has drained off.

10. 10

    Add water and oil

    Pour in 710 ml (3 cups) of hot water and the remaining olive oil. Turn the heat to low, and try to keep the potatoes as submerged as possible.

11. 11

    Simmer the stew

    Cover and simmer for about 50 minutes to 1 hour, checking during cooking in case it needs more water. The stew is ready when a knife passes easily into the potatoes and the sauce has thickened.

12. 12

    Finish with parsley

    Stir in the parsley and cook for another 1–2 minutes. Taste and adjust the seasoning if needed.

13. 13

    Rest before serving

    Turn off the heat and leave the stew in the pot for at least 30 minutes, with the lid slightly ajar.

14. 14

    Serve the stew

    Serve with a generous piece of feta and some crusty bread.

What is fasolakia ladera?

Fasolakia ladera is a Greek dish of green beans cooked slowly with tomato and olive oil. Its name refers to dishes prepared with a generous amount of oil, which helps create a rich, savoury sauce.

This version adds potatoes, making the stew substantial enough to serve as a main meal. The potatoes soften in the tomato broth while the beans keep their shape and bring a fresh, green flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 689 calories, 12g protein, 58g carbs, 50g fat.

The potatoes and beans provide most of the carbohydrates, while the olive oil supplies most of the fat. The vegetables contribute some protein, but the feta served alongside adds more; pair the stew with feta and, if you like, a fresh salad for a balanced plate.

Choosing the ingredients

Green beans: Flat beans such as Romano work well, whether fresh or frozen. If using fresh beans, trim the ends and remove any strings that come away with them.

Tomatoes: Tomato juice and a little tomato paste create the stew’s base. The paste adds concentration, while the juice provides enough liquid to coat the vegetables.

Olive oil: The recipe uses a generous amount, divided between sautéing and the simmer. It contributes to the characteristic richness of a ladera stew.

Building flavour in the pot

Aromatics: Let the chopped onion and garlic soften and turn golden over medium-low heat before adding the vegetables. This gives the base time to develop flavour without rushing them.

Vegetables: Briefly sauté the potatoes, then the beans, before adding the tomato. These short stages coat the vegetables in the oil and help them settle into the sauce.

Getting the simmer right

Gentle heat: Once the hot water and remaining oil are in the pot, keep the stew at a low simmer with the lid on. A steady, gentle cook gives the potatoes time to become tender.

Liquid level: Try to keep the potatoes submerged, and check the pot as it cooks in case it needs more water. The finished sauce should be thickened rather than watery.

Checking for doneness

Potatoes: Test a piece with a knife; it should pierce easily. The recipe’s large potato pieces take time to cook through, so check more than one if their sizes vary.

Sauce: Look for a thickened tomato sauce clinging to the vegetables. Once the parsley has cooked for 1–2 minutes, taste and adjust the seasoning.

Why the resting time matters

Resting: Leave the pot off the heat for at least 30 minutes with the lid slightly open, as directed. This gives the stew time to settle before serving.

Serving: Feta and crusty bread are suggested accompaniments. The bread is useful for scooping up the tomato and olive oil sauce.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook at a similar pace.
• If you use frozen beans, thaw them before adding them to the pot.
• Keep the heat low during the covered simmer to avoid scorching the thickening sauce.
• Check the water level occasionally and add more if the vegetables are no longer sitting in enough liquid.
• Leave time for the stew to rest for at least 30 minutes before serving.

Variations

• Fresh tomatoes: Use freshly grated tomatoes to make the tomato juice for the stew.
• Bean choice: Use fresh or frozen flat green beans, as in the recipe.
• More parsley: Add extra chopped parsley at the end for a stronger herbal flavour.
• Feta on the side: Serve each portion with a generous piece of feta, as suggested.
• Bread accompaniment: Offer crusty bread for scooping up the sauce.

Common mistakes to avoid

• Rushing the aromatics: Cook the onion and garlic until softened and golden before moving on.
• Skipping the bean sauté: Give the beans their full 2–3 minutes in the pot before adding the tomato.
• Cooking too hot: Lower the heat for the covered simmer so the sauce does not catch on the bottom.
• Letting the pot dry out: Check the liquid while the stew simmers and add water if needed.
• Serving straight away: Rest the stew off the heat for at least 30 minutes before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions