Fasolakia Lathera (Greek Green Beans)

There is something about the smell of summer rain after a storm.

It’s called Petrichor which is constructed from the Greek word Petra (rock). It’s when the rain hits dry soil producing an earthy scent.

And how fitting that I’ve made one of my favourite summer scented Greek dish called ‘Lathera’ meaning vegetables cooked in olive oil. I’ve used fasolakia (green beans) and tomatoes from my parents garden. There is nothing better than cooking with freshly picked organic produce. The tomatoes add a lovely sweetness to the dish and I love mashing the potatoes into the sauce. Yum.

INGREDIENTS

400-500 grams green beans trimmed

¼ cup olive oil

1 onion, thinly sliced

2-4 Garlic cloves chopped

2 small potatoes, peeled and chopped

3-4 tomatoes, chopped

1/3 – 1 cup hot water

1 Tbsp tomato paste (optional) if you want a more intense flavour

small bunch of chopped parsley

salt & pepper to taste

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METHOD

In a crock pot large pan heat the olive oil and sauté the onion until translucent. Add the garlic and heat for approx. 1 minute. Add the potatoes and saute for 5 minutes.

Add the beans and stir until they are covered with the olive oil.

Add the tomatoes, parsley, tomato paste if using and enough hot water to cover the beans halfway.

Simmer with the lid on for approximately 20 minutes. Take lid off and continue to simmer for another 20 minutes, stir often so sauce thickens.

The beans should be tender, sauce has reduced and potatoes are soft.

Can be served as a side dish or main meal.

And it tastes even better the next day.