I think for a long time, my standard for green beans was “crisp and snappy.” It’s what we’re taught, right? Anything else was considered overcooked. But a trip to a tiny taverna in Greece years ago completely changed my perspective.
They served a dish just like this—not crisp, but wonderfully tender, rich, and stewed in olive oil and tomato until they practically melted. It wasn’t a side dish; it was the star of the meal, scooped up with crusty bread. This is that recipe.
This is classic Greek comfort food, often called “Lathera,” which means “oily” (in the best way!). It’s a simple, satisfying way to turn humble vegetables into a truly hearty dish.
More Than a Side Dish
What I love about this Mediterranean green beans recipe is its versatility. It’s substantial enough to be a light main course with some feta cheese and good, whole-grain bread, but it also works beautifully as a side for simple grilled fish or chicken.
This is a perfect example of how the Mediterranean approach uses plant-based ingredients to create something deeply nourishing and satisfying.
- Rich in Healthy Fats: We use a generous amount of extra virgin olive oil. It’s not just for cooking; it’s a key flavor ingredient that emulsifies with the tomato to create a luscious, rich sauce.
- Packed with Fiber: The combination of beans and potatoes makes this dish incredibly hearty and filling.
- Simple, Whole-Food Ingredients: Just vegetables, herbs, and olive oil. It’s a clean, vibrant dish that always makes me feel great.
The Magic is in the Simmer
This recipe is all about patience. You’re not just boiling the vegetables; you’re braising them, which means cooking them slowly in liquid to build deep flavor.
- Build the Base: You’ll start by softening the onion in that beautiful olive oil, then add the garlic and potatoes to get them coated.
- Combine and Simmer: The green beans, crushed tomatoes, and herbs go in next, along with just enough hot water. Bring it to a bubble, then drop the heat to low, cover, and let it do its thing.
- The Finish: After about 40-50 minutes, the beans will be perfectly tender and the potatoes cooked through. I like to uncover it for the last 5-10 minutes if I want the sauce to thicken up. A tiny splash of red wine vinegar right at the end (off the heat) really makes the flavors pop.
A Few Tips for Perfect Results
This dish is very forgiving, but here are a few notes I’ve learned from making it over the years:
- Use Good Olive Oil: Since it’s a primary flavor ingredient, a quality extra-virgin olive oil will make a huge difference in the final taste.
- Don’t Be Afraid of “Tender”: Resist the urge to pull it off the heat when the beans are still crisp. The goal is a soft, succulent, stewy texture.
- Make-Ahead Friendly: This is one of those dishes that tastes even better the next day. The flavors really have time to meld. It’s fantastic served warm or at room temperature.
- Optional Additions: Want to bulk it up? You could add some chopped zucchini or bell pepper along with the green beans.
More Ways to Enjoy Hearty Beans
If you love this style of satisfying bean dish, it’s a true cornerstone of Mediterranean eating! When you’re not in the mood for a hot braise, a bright, fresh salad is a great alternative.
This Greek White Bean Salad is one of my favorites for a quick lunch. And for a truly cozy day, you can’t go wrong with a classic bean soup. My Tuscan Ribollita is another go-to recipe that uses beans to create a wonderfully nourishing meal.
Your Questions, Answered
Can I use frozen green beans?
You can! Fresh is my first choice for texture, but frozen (and thawed) green beans work well. You may just need to reduce the simmering time slightly, as they’re already partially cooked.
What kind of potatoes are best?
I prefer a waxy potato like Yukon Gold or red potatoes. They hold their shape well during the long simmer and won’t fall apart like a starchy Russet might.
How should I store this?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stove or in the microwave, or just enjoy it at room temperature.
Hearty Braised Green Beans and Potatoes
Ingredients
Aromatics & Stew Base
- 75 ml extra-virgin olive oil
- 1 medium yellow onion chopped
- 1 –2 cloves garlic finely minced
- 1 large potato approx. 225 g, sliced into 5–6 mm half-moons
- 400 g canned crushed or finely chopped tomatoes
- 250 –300 ml hot water enough to come halfway up the vegetables
Vegetables & Seasonings
- 500 g fresh green beans trimmed
- 60 ml finely chopped flat-leaf parsley
- ½ tsp dried oregano
- ½ tsp ≈3 g fine sea salt, plus more to taste
- Freshly ground black pepper
- 1 tsp red wine vinegar optional, for finishing
Instructions
- Warm the olive oil in a wide heavy pot over medium heat. Sauté onion 5–7 minutes until softened.
- Add garlic and potatoes; cook 3–4 minutes, stirring to coat.
- Add green beans; stir 2–3 minutes to coat.
- Stir in tomatoes, parsley, oregano, salt, and black pepper.
- Pour in 250–300 ml hot water so it reaches halfway up the vegetables.
- Bring to a gentle bubble, reduce heat to low, cover, and simmer 40–50 minutes until beans are very tender and potatoes are cooked through; uncover for the last 5–10 minutes if you want a thicker sauce.
- Off the heat, stir in vinegar (if using). Taste and adjust salt. Serve warm or at room temperature.
- Doneness test: beans should be very tender and potatoes easily pierced with a knife.
Notes
Nutrition Information
Per serving- Calories: 212 kcal
- Total Fat: 14.0 g
- Saturated Fat: 1.9 g
- Sodium: 240 mg
- Total Carbohydrates: 21.1 g
- Dietary Fiber: 4.8 g
- Total Sugars: 6.4 g
- Protein: 3.8 g
I hope you love this recipe as much as I do. It’s a wonderful reminder that simple ingredients, when treated with a little time and care, can create something truly special and delicious. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
