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Green Bean Casserole with Olive Oil and Tomatoes (Fossolakia Lathera) Recipe

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This recipe for Green Bean Casserole with Olive Oil and Tomatoes (Fossolakia Lathera) is from Scott Krause's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. green beans, cleaned and trimmed
1/2 cup olive oil
1 large onion, diced
2 cloves garlic, minced
2-3 medium potatoes, cut in large wedges
A large handful of baby carrots
1/2 cup chopped fresh parsley
2 tbsp. tomato paste
4-5 ripe tomatoes, skinned and crushed (substitute 1 cup canned crushed tomatoes)
1½ cups warm water
1 tsp. sugar
1 tbsp. chopped fresh dill
Salt and pepper to taste
Directions:
Directions:
In a large Dutch oven or pot, heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about one minute.

Add the green beans, potatoes, and carrots to the pot. Dissolve the tomato paste in the water and add, along with the crushed tomatoes, parsley, and sugar. Lower the heat to medium low and simmer covered for about an hour or until the green beans are tender but not mushy.

In the last ten minutes of cooking, add the chopped fresh dill and season with salt and pepper to taste.

Note: Be sure to monitor your liquid levels while the beans are cooking. You can add a little bit of water if needed.
Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
20 minutes prep time, 1 hour cook time
Personal Notes:
Personal Notes:
Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.”

 

 

 

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