Fasolákia Ládera — Green Beans Braised in Oil

Trim the ends of the green beans. If they are very long, you can snap them in half.

Finely chop the onion and mince the garlic cloves.

In a large pot or Dutch oven, heat the Greek extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the chopped tomatoes, dried oregano, salt, and black pepper. Bring to a simmer.

Add the trimmed green beans and the water to the pot. Stir gently to combine everything.

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 35-45 minutes, or until the green beans are very tender. Stir occasionally to prevent sticking.

Once the beans are tender and most of the liquid has been absorbed, remove from heat.

Stir in the fresh chopped parsley.

Taste and adjust seasoning if necessary. Serve warm or at room temperature.