Greek Braised Green Beans and Potatoes with Tomato and Olive Oil

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A classic Greek lathera dish, tender green beans and potatoes are slowly braised in a bright tomato sauce with plenty of peppery extra-virgin olive oil. Served warm or at room temperature with crusty bread, it is a comforting Mediterranean staple that showcases the quiet simplicity of Greek home cooking.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 16 gFat
• 2.2 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 8 gSugar
• 5 gProtein
• 590 mgSodium
• 720 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the vegetables

• 1 lb (450 g) fresh green beans, trimmed and cut into 2-inch pieces
• 2 medium Yukon Gold potatoes (about 12 oz / 340 g), peeled and cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup chopped fresh flat-leaf parsley, for finishing
• 2 tbsp chopped fresh dill (optional)

For the tomato-olive oil sauce

• 1 can (14 oz / 400 g) crushed tomatoes
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for finishing
• 1 cup (240 ml) warm water
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar

Directions

1. Heat the olive oil in a wide, heavy pot or Dutch oven over medium heat. Add the chopped onion and a small pinch of salt and cook for 5-6 minutes until softened and translucent.
2. Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown.
3. Pour in the crushed tomatoes along with the sugar, salt, and pepper. Simmer gently for 6-8 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato edge mellows.
4. Add the green beans and potatoes, stirring to coat them well in the tomato base. Pour in the warm water and bring everything to a gentle boil.
5. Reduce the heat to low, cover the pot, and simmer for 35-40 minutes, stirring once or twice, until the potatoes are fork-tender and the beans are silky and the liquid has reduced to a glossy, spoon-coating sauce.
6. Uncover, taste, and adjust the seasoning with additional salt if needed. Stir in the fresh dill, if using, and most of the parsley.
7. Drizzle with an extra spoonful of olive oil, scatter the remaining parsley over the top, and let the dish rest off the heat for 5 minutes so the flavors settle.
8. Serve warm or at room temperature with plenty of crusty country bread to soak up the rich tomato and olive oil sauce.

Cook’s Notes

• Choose young, slender green beans for the most tender texture; older beans can turn stringy even after long cooking.
• A small pinch of sugar balances the acidity of the tomatoes without making the dish taste sweet.
• Greek lathera dishes are traditionally eaten at room temperature, when the olive oil has time to meld with the tomato sauce.
• Finish with a generous drizzle of your best extra-virgin olive oil just before serving for the signature lathera richness.
• Leftovers keep beautifully in the refrigerator for up to 4 days, and the flavor actually deepens overnight.

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