Greek-style green beans in tomato sauce with feta and rice

Greek-style green beans in tomato sauce with feta and rice

In October I went on a research retreat in Greece. The food was delicious. Celeste from Artisa, who runs the retreat, is an excellent cook and by popular demand she published a cookbook. This recipe is my adaptation of Celeste’s recipe for “Fasolakia ladera” (Φασολάκια λαδερά), green beans in tomato sauce.

     • 750 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 375 g green beans (I used stringless runner beans)
    • 4 small potatoes (150 g)
    • 2 cm ginger, finely chopped
    • 2 large beef tomatoes (300 g)
    • half a cup of fresh mint leaves
  • From the store cupboard
    • 1 cup rice (I used Basmati)
    • 4 tablespoons tomato puree
    • 1 teaspoon sugar
    • 1 tablespoon pine kernels
    • 1 teaspoon garlic oil
    • 4 tablespoons olive oil
    • salt and pepper to taste (I added 1/4 teaspoon salt, and sprinkled some pepper on serving)


  • Wash the tomatoes, chop them fine and cook them in a large pot in the microwave for 5 minutes at full power (900W). Stir and cook for another 5 minutes.
  • Meanwhile,
    • Cook the rice (see “The Basics” for how to cook rice).
    • Wash and clean the beans and break them in two or three pieces.
    • Wash the potatoes and cut them in 4 pieces (no need to peel them).
    • Heat the olive oil and garlic oil in a large deep pan and stir-fry the ginger and beans for about 5 minutes over high heat.
    • Add the pine kernels at the end and fry for another minute or so until they start to brown. Take care as they burn very easily.
  • Add the content of the pan to the pot with the tomatoes.
  • Add the potatoes, the tomato puree and the sugar.
  • Cook in the microwave for 5 minutes at full power (900W).
  • Add the fresh mint leaves.
  • Cook in the microwave for a further 5 minutes at full power (900W), and then 5 minutes are reduced power (300 W).
  • Leave the dish for a few minutes before serving.
  • Cut the feta in thick slices, season with olive oil and oregano.
  • Serve with the feta and rice and season with pepper to taste.

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Fuss-free food