Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

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Fresh green beans in light tomato sauce 
{ fassolakia ladera}
#Vegetarian #Vegan #GlutenFree

This is an old time classic!  It is most enjoyed during the summer when tomatoes are ripe and juicy, but as long as you can find crunchy, sweet fresh green beans, cook them any time of the year with canned tomatoes. All you need to make this dish perfect is feta cheese and a loaf of fresh bread to serve it with. Greek yogurt is also a good pairing.
Tip: Simmer and finish cooking according to taste; beans can be crunchier or softer, but the juices of the vegetables need to stay in the pan with the olive oil.

Use the exact same technique and recipe to make ‘Sweet Peas in light tomato sauce’ {arakas}; just replace green beans and zucchini with sweet peas and add sliced carrots.


-    2 pounds fresh green beans (or French fillet beans or green pole beans)
-    2 Italian zucchinis, in thick full round slices
-    2 russet potatoes, peeled & cut in bite sized chunks
-    1 cup extra virgin olive oil
-    1 large yellow onion, chopped
-    3 cloves of garlic, minced
-    2 pounds fresh juicy tomatoes, grated (or 1 can diced tomatoes)
-    ½ bunch fresh parsley, chopped
-    salt & freshly ground black pepper 

Preparation Method

1.    Pinch the ends off the green beans (if there is a string attached to them, take it off) and wash them under running water
2.    Heat half of the olive oil in a large pan and sauté the onion for three minutes until translucent. Add the garlic, the potatoes, the zucchinis and the green beans
3.    Stir well to coat vegetables in olive oil
4.    Add the tomatoes and the remaining olive oil and cover pan
5.    Simmer for about 50mins
6.    Check the pan’s liquids during cooking & add salt and pepper towards the end of the cooking time
7.    Finally, add the parsley 

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 5

(Illustration by minifrenchie)