← Nouns Cooking · Greek

Ingredients

• 1 kg green beans (fresh or frozen), trimmed
• 150 ml extra virgin olive oil
• 1 large onion, chopped
• 2 cloves Garlic, chopped
• 3 medium potatoes, peeled and cut into wedges
• 600 g ripe tomatoes (or 1 tin chopped tomatoes), grated, skins discarded
• 1 pinch Sugar
• 250 ml Water
• 2 tbsp parsley or dill, chopped
• salt and black pepper

Method

1. Heat half the oil in a wide, heavy pot over medium heat and cook the onion for 6–8 min until soft. Add the garlic for 1 minute.
2. Add the beans and stir for 3–4 min so they turn bright green and glossy.
3. Add the potatoes, grated tomato, sugar, water and the rest of the oil, and season well. Bring to a simmer.
4. Cover and cook over low heat for 35–40 min, shaking the pot now and then, until the beans are very soft and the sauce is thick and oily. If it gets too dry, add a splash of water; if too watery, uncover for the last 10 min.
5. Stir in the herbs and rest for 10 min. Serve warm or at room temperature with bread.

Tips

• Ladera means "with oil": the generous olive oil is what makes the sauce silky, so do not cut it back too much.
• Serve as a main with a slab of feta (not vegan then) and crusty bread, the way Greeks do in summer.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes