Thanks all! There’s already pepper, but I can add more, and add some oregano if it’s not tasty this evening. Some recipes call for basil, and I have some fresh basil.
The veg are not traditionally roasted in this recipe; I started them that way because I didn’t want to boil water to peel the tomatoes, and I was roasting tomatoes anyway . Maybe I should have sautéed onion, garlic, tomato, etc longer before adding the green beans. I’ve been making this for years; maybe I should go back to reading the directions! I think I used tomato paste this time, smoked paprika, and a little sumac. Last time I also added harissa. That might be the answer! Maybe it’s not sweet enough, and I should try a bit of sugar.
Most include a generous amount of olive oil!
"How to Make the best Greek Green Beans- “Fasolakia Lathera”
Start with the sauteing. Add the olive oil in the pan and saute the chopped onion. Just to understand the importance of olive oil in these dishes, the word “lathera” means “the ones with the oil”. Not adding the olive oil will result in watery green beans that will taste bland. Olive oil helps bring out all the flavors and make this dish feel rich. You may be worried about calories, but remember that this is a main course and the rest of the ingredients pretty much have minimal calories so the result is a moderate calorie dish.Add the potatoes (if using). You may soak the potatoes in water for 20 minutes ahead. Continue stirring for 2-3 minutes until the potatoes are coated in olive oil.Add the green beans and stir some more.Now you add the rest of the ingredients: parsley, salt, sugar and pepper. stor until everything is mixed.Now add just enough hot water to cover the beans halfway. Do not cover completely, better to start off with less water and add as needed. You do not want watery green beans. Authentic Greek beans are soft and velvety in their sauce (olive oil and tomato) there should be no water left.Simmer with the lid on for about 40 minutes (do not boil). Check the water levels. The beans are ready once there is no water left and the beans are soft.Turn off the heat and let them sit with the cover on for 10 minutes. Enjoy warm or at room temperature.Accompany with bread and feta. Store i the refrigerator for up to 3 days."
Another version, is this recipe called loobyeh (pronounced LOO-beh),
"…this comforting vegetable stew is a staple in Lebanon. Rita Nakouzi’s recipe is a combination of her mother’s and aunt’s versions; only as an adult was she finally able to add as much garlic as she wanted. After years of making what by her own admission was “a garlic attack,” she says, "Now I’ve gotten better. It finally dawned on me, I don’t think everyone else likes garlic as much
Active Time:
30 mins
Total Time:
1 hr 10 mins
Yield:
8
Ingredients
2 tablespoons vegetable oil, preferably canola
1 large onion, thinly sliced
12 garlic cloves, 6 minced
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 1/2 pounds green beans
One 16-ounce can diced tomatoes
Salt and freshly ground black
Directions
In a large, deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 8 minutes. Add the minced garlic, paprika and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.
Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.
Make Ahead
The braised green beans can be refrigerated overnight"
Turkish version is called " Zeytinyağlı ( in this case Fasulye), in which vegetables are cooked for a long time in olive oil, then served at room temperature so that the flavors are at their peak."
