Fasolakia Ladera Greek Stewed Green Beans With Potatoes

Why You’ll Love This Recipe

• Comforting, silky tomato-olive oil sauce that’s perfect for mopping up with bread.
• One pot, straightforward ingredients, and mostly hands-off simmering.
• Tastes even better after it sits, making it ideal for meal prep.
• Naturally vegan (unless you add feta), hearty enough to be dinner.

Grocery List

• Produce: green beans, yellow onion, garlic, Yukon Gold potatoes, fresh parsley, lemon (optional)
• Dairy: feta cheese (optional, for serving)
• Pantry: extra-virgin olive oil, tomato paste, canned crushed tomatoes, kosher salt, black pepper, granulated sugar (optional)

Full Ingredients

For the fasolakia ladera

• 680 g (1 1/2 lb) green beans, trimmed (leave whole or cut into 5–6 cm / 2-inch pieces)
• 450 g (1 lb) Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) chunks
• 120 ml (1/2 cup) extra-virgin olive oil
• 1 large yellow onion (about 250 g), halved and thinly sliced
• 4 garlic cloves, minced
• 15 g (1 tbsp) tomato paste
• 400 g (14 oz) canned crushed tomatoes
• 480 ml (2 cups) water or low-sodium vegetable broth, plus more as needed
• 9 g (1 1/2 tsp) kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated sugar (optional, helps balance tart tomatoes)

To finish and serve

• 15 g (1/2 cup) fresh parsley, chopped
• 1–2 tbsp (15–30 ml) extra-virgin olive oil, to drizzle
• 1 tbsp (15 ml) fresh lemon juice (optional, for a brighter finish)
• Crusty bread, for serving
• Feta cheese (optional), for serving

Step-by-Step Instructions

Step 1: Prep the vegetables

Trim the stem ends from the green beans. If the beans are long, cut them in half so they’re easier to eat. Peel the potatoes and cut them into 2.5 cm (1-inch) chunks so they cook at the same pace as the beans. Slice the onion thinly and mince the garlic.

This dish is meant to be soft and tender, so don’t worry about “al dente” cuts. Even pieces simply help everything finish together.

Step 2: Soften the onion in olive oil

Set a wide, heavy pot or Dutch oven over medium heat. Add 120 ml (1/2 cup) olive oil, then add the sliced onion and a small pinch of the measured salt.

Cook, stirring occasionally, until the onion is very soft and translucent, 8–10 minutes. You’re not aiming for deep browning; you want sweetness and tenderness as the base of the stew.

Step 3: Bloom the garlic and tomato paste

Add the minced garlic and cook, stirring, for 30 seconds (just until fragrant). Add the 15 g (1 tbsp) tomato paste and cook for 1 minute, stirring constantly.

This quick step deepens the tomato flavor and helps the sauce taste rich rather than raw.

Step 4: Build the sauce

Pour in the 400 g (14 oz) crushed tomatoes and 480 ml (2 cups) water or broth. Add the remaining kosher salt (total 1 1/2 tsp), black pepper, and sugar (if using).

Increase heat to high and bring to a full boil, about 3–5 minutes, stirring once or twice to prevent any sticking.

Step 5: Add beans and potatoes

Add the green beans and potato chunks. Stir gently so everything is coated in the tomato-olive oil sauce. Return the pot to a boil for 1–2 minutes.

If the vegetables aren’t mostly submerged, add 60–120 ml (1/4–1/2 cup) more water. The liquid should come up near the top of the vegetables; this is a stew, not a soup, and it will reduce as it cooks.

Step 6: Simmer low and slow until meltingly tender

Reduce heat to maintain a gentle simmer at 88–90°C (190–195°F). Cover with the lid slightly ajar to allow a little evaporation. Simmer for 35–45 minutes, stirring carefully once or twice (especially around the edges) so the potatoes don’t break up too much.

The fasolakia is done when the green beans are very tender (not crisp), the potatoes are soft all the way through, and the sauce is thickened and glossy. If the pot looks dry at any point, add water in small splashes (about 60 ml / 1/4 cup at a time) to keep it saucy.

Step 7: Finish with parsley, olive oil, and a short rest

Turn off the heat. Stir in the chopped parsley. Taste and adjust salt and pepper. For the classic “ladera” finish, drizzle 1–2 tbsp (15–30 ml) olive oil over the top. Add 1 tbsp (15 ml) lemon juice if you’d like a brighter, slightly tangy finish.

Let the stew rest, covered, for 10 minutes. This helps the sauce settle and taste more rounded. Serve warm or at room temperature with crusty bread; add feta on top if you like.

Pro Tips

• Use a wide pot: More surface area helps the sauce reduce into that luscious, clingy consistency.
• Keep the simmer gentle: A steady 88–90°C (190–195°F) simmer cooks the vegetables until tender without smashing the potatoes.
• Don’t skimp on the olive oil: “Ladera” dishes rely on olive oil for body and flavor; it’s what makes the sauce glossy and satisfying.
• Add water gradually: It’s easier to loosen a thick stew than to fix a watery one. Add 60 ml (1/4 cup) at a time if needed.
• Rest before serving: Even 10 minutes makes the sauce cling better and taste more balanced.

Variations

• With extra vegetables: Add 2 sliced carrots (about 150 g) with the potatoes for a sweeter, heartier stew.
• Herby twist: Add 5 g (2 tbsp) chopped fresh dill along with (or instead of) parsley.
• Oven-finished: After Step 5, transfer to a baking dish, cover, and bake at 190°C (375°F) for 45–55 minutes, uncovering for the last 10 minutes to reduce the sauce.

Storage & Make-Ahead

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. This dish reheats beautifully: warm gently on the stovetop over low heat until hot (aim for about 74°C / 165°F), adding a splash of water if the sauce has thickened too much. You can also microwave in 1-minute bursts, stirring between bursts.

To freeze, cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating. For make-ahead, cook the stew a day early; the flavors deepen as it sits.

Nutrition (per serving)

Approximate, based on 6 servings: 390 calories, 28 g fat, 34 g carbohydrates, 9 g fiber, 6 g protein, 720 mg sodium.