Braised Green Beans in Tomato & Olive Oil
A Greek vegan classic—light, healthy, and rich in Mediterranean flavor. This beloved Greek dish of braised green beans in tomato sauce is the epitome of healthy, home-style comfort food. Light in calories but full of vibrant flavor, it’s traditionally made with fresh vegetables simmered slowly in extra virgin olive oil and ripe tomatoes. It’s naturally vegan and gluten-free, and can easily be made with frozen green beans when you’re short on time.
A Greek vegan classic—light, healthy, and rich in Mediterranean flavor. This beloved Greek dish of braised green beans in tomato sauce is the epitome of healthy, home-style comfort food. Light in calories but full of vibrant flavor, it's traditionally made with fresh vegetables simmered slowly in extra virgin olive oil and ripe tomatoes. It’s naturally vegan and gluten-free, and can easily be made with frozen green beans when you're short on time.
Info
Prep Time:
15mCook Time:
50mDifficulty Level:
Ingredients
Ingredients
Serves 5–6
- 1 kg fresh green beans, trimmed
- 2 potatoes, cut into large chunks
- 2 zucchini, sliced thickly
- 3/4 cup olive oil (divided)
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 kg ripe tomatoes, grated (or blended)
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch fresh mint, chopped (optional)
- Salt, to taste
- Freshly ground black pepper
Directions
Prep the vegetables: Wash and trim the green beans. Peel and cut the potatoes into large pieces. Slice the zucchini into thick rounds.
Sauté the aromatics: In a large pot, heat half of the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, potatoes, and zucchini. Sauté for 2–3 more minutes.
Add the beans: Add the green beans and stir gently to coat all the vegetables in the oil.
Simmer: Season with salt and pepper. Add the grated tomatoes, covering the vegetables. Do not add water — the tomatoes and vegetables will release enough liquid.
Cook slowly: Cover the pot and simmer over low heat for about 40 minutes, until the vegetables are tender but still hold their shape.
Finish the dish: Add the remaining olive oil, parsley, and optional mint. Simmer uncovered for another 5–10 minutes, until the sauce thickens and the dish is left mostly with its oil.
Let rest: Remove from heat and allow the dish to rest in the pot for 10 minutes before serving.
Recipe Tips
Expert Nutrition Tip
According to nutritionist Dr. Tasos Papalazarou, green beans are a fantastic source of vitamin K—vital for bone health and blood clotting—and packed with immune-supporting vitamins A and C, along with carotenoids like lutein and beta-carotene. Cooking them with olive oil significantly enhances their nutritional absorption, making this a dish that’s as nourishing as it is delicious.
Pro Tips
- No water needed: Let the vegetables cook in their own juices and the tomato’s natural moisture. This preserves flavor and texture.
- Don’t over-stir: Stirring can break the beans. Instead, gently shake the pot by its handles to move things around.
- Avoid overcooking: Simmer slowly over low heat. You want the beans tender but intact—not mushy.
- Better the next day: Fasolakia ladera tastes even better after sitting for a few hours or overnight, once the flavors have deepened.
