That deep red olive oil sauce? That’s dinner. This Greek classic turns simple green beans into a rich, melt-in-your-mouth meal. Share with someone who loves veg!
Ingredients:
- 700g (1.5 lbs) Fresh green beans, trimmed 🫛
- 1/2 cup (120ml) High-quality Extra Virgin Olive Oil 🫒
- 1 Large red onion, diced 🧅
- 3 cloves Garlic, sliced thinly 🧄
- 4 Large ripe tomatoes, grated 🍅
- 2 medium Potatoes, peeled and cut into thick wedges 🥔
- 1/2 cup (120ml) Water 💧
- 1/2 cup (20g) Fresh parsley, finely chopped 🌿
- Salt and black pepper 🧂
Step-by-Step Instructions:
- Pour the olive oil into a heavy pot over medium heat.
- Fry the diced onions until they are completely soft and translucent.
- Toss in the garlic slices and stir until you can smell them.
- Add the green beans and potato wedges, turning them in the hot oil for 5 minutes.
- Pour in the grated fresh tomatoes and the water.
- Season heavily with salt and black pepper.
- Lower the heat, cover the pot tightly, and let it braise for 45 minutes.
- Check the pot – the beans should be extremely soft and wrinkled.
- The watery tomato juice should reduce down into a thick, glossy red oil.
- Stir in the fresh parsley right before turning off the heat.
Secret Tip: Do not be afraid of the amount of olive oil. “Lathera” translates to “cooked in oil,” and the oil blending with the tomato juices is what creates the rich, gravy-like sauce.