Fasolakia Ladera — Green Beans Braised in Olive Oil

Ingredients

• 1½ lb green beans, trimmed
• 3 Potatoes, in large chunks
• 1 onion, sliced
• 4 cloves garlic, sliced
• 4 tomatoes, grated
• ½ cup olive oil
• 1 tsp sugar
• Big handful parsley and dill, chopped
• 1 cup water
• Salt and black pepper
• Feta and bread, for serving

Method

1. Cook the onion in the olive oil over medium-low until soft and sweet, 8 minutes, then add the garlic for a minute.
2. Add the grated tomatoes, sugar, salt, and pepper and cook 8 minutes until the mixture darkens and the raw tomato edge disappears.
3. Stir in the beans and Potatoes with the water, cover, and simmer gently 30–35 minutes. Do not aim for crisp-tender: ladera dishes are meant to be soft, and undercooked beans here taste squeaky and wrong.
4. Uncover for the last 10 minutes so the sauce reduces to a thick, oily glaze around the vegetables.
5. Stir in the herbs and let it sit 20 minutes off the heat before eating — warm, not hot, is the correct temperature. Serve with feta and bread.