The thing I love so much about Greek cooking is that typical, humble, everyday ingredients are transformed into incredibly flavorful dishes with minimal effort.

Case in point, green beans. They are not something I typically gravitate toward. But, when green beans (known as fasolakia in Greece) are slowly cooked with onion, garlic, tomatoes, potatoes, dill and olive oil, they are simply delicious. When you let the green beans simmer, the flavors meld, the juices thicken and sweeten and the beans become tender. Perhaps the not so secret step is the extensive use of olive oil in Greek cooking?

In fact, there is a whole category of dishes in Greece named for olive oil. They are known as lathera, which translates to oiled in Greek. Lathera encompasses a plethora of summer vegetable and bean-based dishes that rely on fresh, seasonal produce. Olive oil is utilized as the cooking oil and to finish the dish — extra virgin olive oil is generously drizzled over the dish right before serving to provide additional flavor and richness.

I used a variety of flat green beans that I particularly like in this dish. You could substitute with ordinary round green beans.

And, because peppers and eggplant are also in season this time of year, I made a Greek eggplant/red pepper spread known as piperia alesmeni. It simmers for a good 90 minutes, which allows the flavors to really develop. It possesses a pleasant smokiness from the charred peppers and eggplant and a dash of Spanish hot smoked paprika, the latter which is not traditionally included though adds a very nice element. This spread is highly addictive. I recommend making a double batch.

Fasolakia

2 pounds green beans (or Romano beans)
1/4 cup olive oil plus extra for drizzling over finished dish
1 large onion, diced
3 to 4 garlic cloves, minced
5 medium tomatoes, grated on a box grater, skins removed
2 to 3 medium potatoes, quartered (no need to peel)
1 tablespoon fresh dill, plus extra for sprinkling over finished dish
Salt and pepper to taste
1 teaspoon smoked paprika
Chile flakes to taste
Feta, for serving

Cut off the ends of the green beans and remove any stringy fibers at its seams.

Heat 2 tablespoons olive oil in a large deep-sided pan or Dutch oven. Add the onions and sauté until translucent about 5 to 7 minutes.

Add the garlic and sauté another minute. Add the tomatoes and the remaining 2 tablespoons olive oil. Add the green beans, potatoes, dill, salt and pepper, paprika and chile flakes. Stir to combine. Bring to a simmer, decrease heat and cook for 45 minutes to an hour, stirring from time to time until the beans are tender.

To serve, crumble some feta on top, sprinkle a little more fresh dill and drizzle a healthy dose of extra virgin olive oil over the beans.

Can be served warm or at room temperature.

Eggplant-Red Pepper Spread (piperia alesmeni)

makes ~ 2 cups (recipe can be easily doubled)
2 pounds red bell peppers
1/2 pound Italian eggplant
4 to 5 serrano chiles, seeded and chopped, more or less to taste
1 cup crushed tomatoes
1/4 cup extra virgin olive oil, divided
3 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
salt to taste, about 3/4 to 1 teaspoon
pinch of hot smoked paprika, for a hint of smokiness.
Crusty bread for serving

To roast the red peppers: Place the whole peppers directly over an open flame (on a gas range), turning every few minutes with metal tongs, until charred on all sides. Alternatively, you could roast the peppers in the oven or on a bbq. Place the peppers in a paper bag for 10 to 15 minutes (to help loosen the skins). With a chef’s knife, scrape the charred skin (don’t worry if a few charred bits stick). Remove the seeds. Roughly chop the peppers.

To roast the eggplant: Place the whole eggplant directly over an open flame (on a gas range), turning every few minutes until charred and very tender on all sides; this will take about 10 minutes. Remove from the heat and set aside. When cool enough to handle, slice the eggplant in half and scoop out the flesh, discarding the skin.

Puree the serrano chiles in a food processor. Add the roasted bell peppers and eggplant and continue processing until smooth. Combine the puree and tomatoes in a large pot and bring to a simmer over medium heat, stirring often until thickened slightly, about 10 minutes.

Add 2 tablespoons of olive oil. Simmer, stirring from time to time until the sauce thickens and cooks down, about 90 minutes (if the sauce gets too thick, add a little bit of water from time to time).

Add the remaining 2 tablespoons olive oil, the minced garlic, parsley, and season with salt and a pinch of hot smoked paprika. Continue to cook, stirring until the liquid has cooked off, about 15 minutes.

Serve with crusty bread.