Green beans, a summer classic!

Laderá in Greek means braising vegetables with olive oil (ládi) to taste.

These dishes are mostly cooked in summer when there are many fresh vegetables, but also because of the heat, light dishes are most enjoyed.

Green beans is the most classic ‘’oil cooked’’ dishes.

All over Greece there are many local varieties of green beans that differ in size and shape. Of course, there are frozen green beans,all year long in the super market, but I believe that vegetables should be consumed fresh when they can be cultivated outdoors in the right season. 

Green beans are always cooked with onion, tomato and parsley, while the quality of olive oil defines the final taste. Extra virgin olive oil gives to vegetables a light and really superior taste.

The most suitable and popular side dish for vegetables is cheese, - feta or any other local cheese, such as graviera or kefalotyri.

Braised green beans

Serves 4

1kg green beans

200gr olive oil (or to taste)

1 medium onion

200gr chopped tomatoes

4 Tsp chopped parsley

1 tsp salt

In a large skillet heat the olive oil. Add onions, and cook until they have wilted.

Then add tomatoes, green beans, parsley and half a litre of hot water. Simmer, covered, until beans are tender, about 30 minutes.

If needed, add more water, but remember that at the end of cooking juices should have been eliminated to the minimum.