Top 10 fasolakia ladera (Greek oily green beans) recipes

Fasolakia ladera (or lathera) which means oily green beans in Greek, is a recipe in where the green beans are cooked in a lot of olive oil. In Greece, green beans are a classic and tasty Mediterranean dish.

These vegetables are delicious, economical, full of vitamins, like folic acid and vitamin C, but also high in calcium and fiber.

Olive oil is much better for health that sunflower oil and gives the green beans a special taste. Today we will try different recipes of oily green beans.

1. Fasolakia ladera with onions and garlic
Fasolakia ladera with onions and garlic

Ingredients: (for 4-5 people)

1 kilogram of fresh or frozen beans (round or wide)
2 zucchini
onions and garlic
1 cup. tea olive oil
2 tomatoes finely chopped
2 onions dry chopped
1 clove of crushed garlic
1 tsp. tomato paste soup
parsley finely chopped
2 medium potatoes (optional)

Time: 48 Minutes

Wash the fresh beans and clean them from the "threads" on the side. (Frozen do not require washing and cleaning.)

In a saucepan, cook the onions with olive oil for 1 ', stirring constantly. Then, add the green beans and garlic and mix for 5'-7 '.

Wash the zucchini, cut into thick washers and salt them. Let them take out their liquids and add them to the other materials. Pour boiling water until almost everything is covered and let them simmer in medium heat for 40'-45 '.

Fasolakia ladera with potatoes

potatoes cut
1 kilogram of green beans
3 potatoes cut
2 large onions dry
150 ml olive oil
2 teaspoons of sweet sugar
1/2 cup hot water
1 large ripe tomato freshly grated
1/2 bunch of parsley finely chopped
green beans
2 cloves of garlic chopped
1 tbsp. tomato pancakes
1/2 cup white wine
1 laurel leaf
1/2 tsp. cinnamon (optional)
Salt and freshly ground pepper


We clean the beans by gently cutting the two edges and their two sides - if they pull roots. 

If it's too far we cut them in the middle. Wash them well and let them drain. Also, cut onions and garlic in small frames and potato chips.

In a large saucepan, add 3/4 of the olive oil and light the onion until it is polished. Add the green beans and potatoes and continue the sauté for five to six minutes. 

We also add the garlic and tomato paste, stir and after a while quench with wine. Salt pepper add bay leaf (optionally a little cinnamon), grated tomato, sugar and water. 
parsley over green beans

After the beans are boiled, lower the heat to moderate. We bake for about 30 to 35 minutes, controlling our food so that it does not leave no liquids until they boil, but do not melt the green beans. 

Finally, add the parsley and the remaining olive oil and continue to boil for a few more minutes to evaporate the water and leave a salad of oil and tomato. Serve with slice and fresh bread.

         3. Fasolakia ladera with pumpkins in sauce
Fasolakia ladera with pumpkins in sauce


green beans with pumpkins
1 kilogram of cleaned beans
2 potatoes
2 pumpkins
3/4 cup olive oil
1 large dry onion finely chopped
3 cloves of garlic
1 kilogram of tomatoes grated
1/2 bunch of chopped parsley
1/2 bunch of finely chopped mint (optional)
Freshly ground pepper


Clean the beans, wash them and drain them. Cut the potatoes into large pieces and the pumpkins in thick slices.

Heat half a tablespoon of olive oil. Let the chopped onion for a few minutes on medium heat become transparent.

Add garlic, potatoes, pumpkins and green beans. Stir the vegetables with oil. Finally add the tomatoes and cover the food.

Simmer with a covered pot, low heat for about 40 minutes. After the last 5 minutes, add the remaining olive oil to the dill and the parsley. Boil for another 5-10 minutes until the food is left with its oil. During cooking we always check the fluids.

  4. Fasolakia ladera with potatoes and carrots in tomato juice
Fasolakia ladera with potatoes and carrots in tomato juice


1 kilogram of green or round beans (whatever you prefer)
sauté onion and garlic
1 onion medium grained
1 clove of garlic cut into slices
a little parsley finely chopped
3-4 medium sized potatoes cut into cubes
2-3 carrots sliced
1 glass of olive oil
tomato juice
salt and pepper


In a saucepan add the oil and sauté onion and garlic.
Add the green beans and add all our ingredients one by one.

After adding all of our ingredients and stirring them, we add water so much to cover our food and let it cook in moderate heat.

During cooking, we intermittently mix and watch the mix.

    5. Fasolakia ladera with vegetable broth and mint 
Fasolakia ladera with vegetable broth and mint


800 g Green beans (ready-made frozen or about 1kg gross)
400 ml Water, warm
200 g Tomato
100 ml Olive oil
2 Potatoes, medium cut in long frames
1 Carrot, cut into slices
1 Onion, finely chopped
1 Vegetable broth (in gel form)
1 tsp. Tomato paste
1/2 tsp. Sugar
10 Mint leaves, finely chopped


If you choose to use ready-made frozen beans, skip this step. Wash the beans thoroughly and then clean them by cutting the two edges with a small knife. We also remove the nerves that may be on the side. Finally, if the green beans are long in length, they break in the middle.

Place a pot on medium heat. Add the olive oil to warm up. Once cooked, we add the onion, potatoes and carrot that we have cut off as described in the recipe.
grated tomato

Sat for 6 minutes stirring with a wooden spoons. Add the sugar and tomato paste and continue stirring for a little while longer.

We increase the intensity of the fire to moderate to strong while adding the green beans stirring to soot them. Mix together regularly all the green beans. The process will take us about 10 minutes.

Add the tomato that we have grated to the grater, hot water and vegetable broth and mix. Once boiled, lower the intensity of the fire to moderate and cook without a lid.

After 25 minutes, add salt, pepper if necessary. We also add parsley. At this point the water will be reduced enough. Leave the food for 10 minutes and then check the gravity of the sauce and crisp from the green beans. If necessary, boil for 10 minutes while adding minimal water.

We'll remove it from the fire and serve in a shallow dish after letting its temperature fall for a while.

     6. Fasolakia ladera with tomato peppers
Fasolakia ladera with tomato peppers


1 kg of fresh green beans (or 1 kg of frozen and thawed)
2 medium potatoes in cubes,
tomato peppers powder
½ kilo (4 bigger) fresh, ripe tomatoes,
½ fl. olive oil,
1 tablespoon of tomato peppers,
1 large onion split and then cut into very thin slices,
1 short teaspoon of sugar,
Salt Pepper.

Grasp the bottom to the tomatoes and pour them for ½-1 minute into a pot of simmering water.

Drain them, cool them with running cold water, peel them off and then finely chop them, picking up all the juice they will make.
Alternatively, you can pass them from the grater (not the thinner side).
olive oil in a saucepan

Heat the olive oil in a saucepan, low heat, and sauté the onion until it softens well and begins to get color.

Add the beans well drained and stir until they are warm, for 2-3 minutes. Then, pour the tomatoes, pudding and sugar in.

Stir well, salt and pepper. Pour the potatoes in the pot, cover it, lower the heat and simmer for about ½ hour, stirring each time until the sauce is tender and tied. Serve them warm or lukewarm.

       7. Fasolakia ladera with zucchini and potatoes
Fasolakia ladera with zucchini and potatoes

200 grams of cleaned green beans,
a small potato, about 100 grams,
a zucchini, about 150 grams,
a ripe tomato, about 300 grams
a medium onion, about 100 grams
5 parsley, about 50 grams
a little pepper and little salt,
one tablespoon of olive oil.


Grate the tomato or beat it in the blender to make it more juicy, chop the onion, chase the zucchini up to the middle, cut the potato in three or four pieces, and finely chop the parsley. 

Pour in a saucepan, the grated tomato and add the remaining vegetables, add a pinch of pepper and salt, put them in a high heat without water and close the lid. 

Once the lid has reached the temperature that does not hold it, our hand is lowered to a minimum and let simmer for about 40 minutes. Before turning off, add a tablespoon of olive oil and let it take another boil to get the smell of cooked food.
a tablespoon of olive oil

So the oil is not cooked in hours and keeps all of its vitamins. And for oil, we always mean virgin olive oil, which is particularly plentiful in Greece, fits us as a people, and more importantly, it is much more nutritious and with many more vitamins such as vitamin E and essential fatty acids than any other vegetable oil. 

Olive oil is essential but in small quantities and not more than six to eight tablespoons a day because, as we have previously said, any other oil has enough calories.

So we have a very delicious meal just that the beans have kept all their vitamins and olive oil and instead of swimming in the oil they were found flooded and flavored by the delicious juice of the fresh tomato.

    8. Fasolakia ladera with potatoes and celery
Fasolakia ladera with potatoes and celery


1 kilogram of green beans
2 potatoes, in quarters
3 zucchini, the size of the potato
4 medium tomatoes
2 onions, finely chopped
½ green pepper, finely chopped (optional)
1 carrot
½ bunch of parsley, finely chopped
4 to 5 clusters of celery, finely chopped
½ fl. tea olive oil
1 kg of tomato paste
¼ and g. sugar
salt - freshly ground pepper


Clean the green beans and wash them thoroughly. At the same time, clean and chop the onions, carrots, parsley, celery and pepper.

Put in a saucepan the oil to heat and sauté onion, potatoes, pumpkins, pepper and beans on medium heat for 5-6 minutes until golden brown. Then add the remaining ingredients, add salt and pepper, mix well and pour water so as to see that covered all our materials.
fasolakia ladera

Cover the saucepan and let boil for about 40-45. Somewhere - somewhere we have to dangle the pot, so that it does not get stuck. (We do not mix, so the vegetables do not melt).

If we need more water, we add. Our beans are ready when they are softened and left with their oil. Serve with bread!

    9. Fasolakia ladera with tomatoes and coriander
Fasolakia ladera with tomatoes and coriander

Ingredients for 4 people:

1 kilogram of beans cleaned and cut into 2-3 pieces
2 potatoes in pieces
coriander chopped
1 can (400 gr.) Chopped tomatoes
4 tablespoons of olive oil
½ fl. coriander chopped
1 onion finely chopped
2 cloves of garlic chopped (optional)
1 teaspoon of paprika
2 fl. water


First, put the olive oil in a saucepan and sauté onion and garlic.Then add the beans and potatoes.

Stir 1-2 times and put the tomatoes, coriander, paprika, salt, pepper and water.

Cover the pot and boil the food for 20 minutes.

Then uncover the pot and continue boiling until the water evaporates and left with its oil.

10. Fasolakia ladera with onions and white wine  
Fasolakia ladera with onions and white wine

white wineIngredients

1 kilogram of green beans
3 large onions
500 gr. tomatoes
parsley finely chopped
50 ml. white wine
1 teaspoon of sugar
1 clove of crushed garlic
4 tablespoons of olive oil
salt and pepper to taste


We clean the onions, cut them and wither them with some wine. Add the green beans, add salt and pepper and stir and leave to boil for 5 minutes.

Add the remaining wine and leave for another 1 minute. Immediately then pour the grated tomato, sugar and a glass of water.

Put the food well and let the food simmer until it drinks many fluids. Two minutes before we get out of the fire, add the garlic to the parsley and the olive oil.


  1. My Dad made green beans with zucchini and potatoes, but he also added a squeeze of half of lemon. Delicious!

    1. It looks like you're familiar with my recipe. I'm glad you find it delicious.