HELLAS RECIPES

Fasolakia Ladera

The term “ladera” refers to vegetables slowly cooked in olive oil with tomatoes and herbs, a fundamental technique of Greek rural cuisine. Fasolakia Ladera is prepared according to this tradition: fresh green beans cooked with olive oil, potatoes, onion, and herbs. You can experience the distinctive flavors of Greek country homes by preparing this simple, nourishing dish.
INGREDIENTS
  • 1 kg fresh green beans, trimmed
  • 240 ml Hellas extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, lightly crushed
  • 2 ripe tomatoes, grated
  • 1–2 medium potatoes, cut into large pieces
  • ½ cup fresh parsley, chopped
  • Salt and freshly ground black pepper

Use pure, traditionally made, 100% Galano olive oil

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Instructions
  1. Heat half of the olive oil in a wide pot over medium heat.
  2. Add the onion and sauté slowly until soft and slightly sweet. (Do not let it brown.)
  3. Add the garlic and cook briefly.
  4. Add the green beans and potatoes. Mix well so everything is thoroughly coated with olive oil.
  5. Add the grated tomatoes, salt, pepper, and just enough water to barely cover the vegetables.
  6. Cover and simmer over low heat for about 1 hour, stirring occasionally, until the beans are completely tender.
  7. About 10 minutes before the end of cooking, add the remaining olive oil and the chopped parsley. Allow the sauce to thicken well, become glossy, and for a little of the olive oil to separate slightly on top.
  8. Let cool.

 

Serve lukewarm or at room temperature with a large slice of fresh bread, feta cheese, and olives.
It tastes even better the next day (as is typical for all “ladera” dishes).

Eliopitakia

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