Fasolakia Lathera
Experience the comforting flavors of Greece with Fasolakia Lathera, a vibrant vegan stew featuring tender green beans simmered in a rich, aromatic tomato sauce. Infused with fresh dill and parsley, this hearty dish offers a delightful balance of savory and herbaceous notes, perfect as a satisfying main course or a flavorful side.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 229 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 ggreen bean, trimmed
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 400 gcrushed tomato
- 1 cupwater
- 0.25 cupfresh dill, chopped
- 0.25 cupfresh parsley, chopped
- 0.25 cupolive oil
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
Dutch oven · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Wooden spoon
The method
Step by step
- 1
Wash and trim the ends of the fresh green beans, snapping off any tough or discolored parts.
About 5 min
Cook’s note: For a more uniform cook, ensure all green beans are roughly the same length. You can snap them in half if they are very long.
- 2
Peel and finely dice the yellow onion.
About 3 min
Cook’s note: To avoid tearing up while dicing onions, try chilling them in the refrigerator for 30 minutes before cutting.
- 3
Peel and mince the garlic cloves.
About 2 min
Cook’s note: A garlic press can save time, but mincing by hand often yields a more potent flavor.
- 4
Finely chop the fresh dill and fresh parsley.
About 3 min
Cook’s note: Use a sharp chef's knife and gather the herbs into a tight bunch for easier, more uniform chopping.
- 5
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 2 min
Cook’s note: Using a good quality extra virgin olive oil will significantly enhance the flavor of this dish.
- 6
Add the diced yellow onion to the pot and sauté, stirring occasionally, for 5-7 minutes until it becomes softened and translucent.
About 7 min
Cook’s note: Don't rush this step; properly softened onions form the flavorful base of the stew.
- 7
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it brown or burn.
About 1 min
Cook’s note: Burnt garlic can taste bitter, so keep a close eye on it and stir constantly.
- 8
Add the trimmed green beans, crushed tomatoes, water, chopped fresh dill, chopped fresh parsley, salt, and black pepper to the pot.
About 2 min
Cook’s note: If you prefer a smoother sauce, you can use tomato passata instead of crushed tomatoes.
- 9
Stir all the ingredients thoroughly to combine, ensuring the green beans are well coated in the tomato sauce.
About 1 min
Cook’s note: Make sure to scrape the bottom of the pot to incorporate any browned bits, which add depth of flavor.
- 10
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 35-40 minutes, or until the green beans are tender and the sauce has thickened slightly.
About 40 min
Cook’s note: Check occasionally and stir to prevent sticking. If the sauce becomes too thick, add a little more water, about 1/4 cup at a time.
- 11
Taste the stew and adjust the seasoning with additional salt or pepper as needed.
About 2 min
Cook’s note: A squeeze of fresh lemon juice at the end can brighten the flavors beautifully.
- 12
Remove from heat and let the Fasolakia Lathera rest for 5-10 minutes before serving to allow the flavors to meld.
About 10 min
Cook’s note: This dish often tastes even better the next day as the flavors deepen.
Per serving
Nutrition
- Calories
- 229kcal
- Protein
- 5.7g
- Carbs
- 24.5g
- Fat
- 14.2g
- Fibre
- 8.2g
- Sugar
- 11.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve this traditional Greek dish with crusty bread to soak up all the delicious sauce, or alongside a simple Greek salad for a complete meal. It also pairs wonderfully with a sprinkle of crumbled vegan feta cheese or a dollop of plant-based yogurt for added creaminess. For a heartier version, you can add diced potatoes or chickpeas during the last 20 minutes of simmering.
Store leftover Fasolakia Lathera in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or vegetable broth if the sauce has thickened too much.
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