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Fasolada (Greek White Bean Stew)

Name: Fasolada (Greek White Bean Stew)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: greek
Ingredients: 14 oz dried white beans (gigantes or cannellini), soaked overnight, drained; 1/2 cup extra virgin olive oil, divided; 2 medium yellow onions, finely chopped; 2 medium carrots, sliced 5mm rounds; 3 stalks celery, sliced 5mm rounds; 4 cloves garlic, minced; 2 tbsp tomato paste, dissolved in water; 2 bay leaves, dried; 1 tsp dried Greek oregano, crushed; 2 tsp sea salt, to taste; 6 cups water or vegetable stock, hot

Greece's national dish, this rustic white bean stew is simmered with carrots, celery, and tomatoes in generous extra virgin olive oil. It is earthy, comforting, and deeply savory without needing meat. Served hot with crusty bread to soak up the rich broth.

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Serves

Prep

20 min

Cook

60 min

Fasolada (Greek White Bean Stew) — authentic Greek recipe from Taste Meridian

A little context

Fasolada is widely considered the national dish of Greece, dating back to ancient times when legumes were a staple for sustenance. It is traditionally eaten on Fridays during Lent and throughout winter for its warming properties. The recipe varies by region, but the core remains simple: beans, extra virgin olive oil, and fresh vegetables. Authenticity lies in the quality of the oil and the patience required to let the beans soften fully.

Method

01
Prepare the beans
Ensure beans are soaked overnight and drained. If using quick soak, boil for 5 minutes, remove from heat, cover, and let sit for 1 hour before draining.
02
Sauté the vegetables
Heat 80 ml (1/3 cup) of olive oil in the Dutch oven over medium heat. Add onions, carrots, and celery. Cook for 8 minutes until softened but not browned.
03
Build the flavor base
Stir in the garlic and tomato paste. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
04
Combine beans and liquid
Add the drained beans, bay leaves, oregano, and hot water. Stir gently to combine. Bring to a boil over high heat.
05
Simmer the stew
Reduce heat to low, cover partially, and simmer for 45 to 60 minutes. Stir occasionally to prevent sticking. Add more water if beans absorb too much liquid.
06
Thicken the broth
Once beans are tender, remove about 1 cup of beans and mash them with a fork. Stir back into the pot to thicken the stew naturally.
07
Season and finish
Remove bay leaves. Stir in salt to taste. Drizzle with the remaining 40 ml (1/4 cup) olive oil for richness.
08
Rest before serving
Let the stew rest for 10 minutes off heat. This allows the flavors to meld and the consistency to stabilize.

Pro tips

✦Do not add salt until the beans are tender, as salt can harden them during cooking.
✦Use the highest quality extra virgin olive oil you own; it is a primary ingredient, not just a garnish.
✦For a thicker consistency, mash more beans directly in the pot with a spoon.
✦Fasolada tastes better the next day; reheat gently with a splash of water.

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Equipment

Dutch Oven →

Substitutions

dried white beans → 2 cans (400 g each) cannellini beans (reduce simmer time to 20 minutes)
dried oregano → 1 tbsp fresh oregano (add in last 5 minutes)
tomato paste → 200 g fresh grated tomatoes (add with vegetables)