Greek Bean Stew

When the temperatures stubbornly hover around a chilly 10°C here in rural Andalucía, I’m straight into comfort-food mode. A warming Greek Bean Stew is exactly what I need. The best part? This little bean stew number is simple, hearty, full of flavour, and I already had everything in the house – which means no cold dash to the shops. Win.

This recipe is Fasolada-inspired, so you get all those traditional Greek flavours but in an easy, cosy bowl served over rice – perfect for a midweek meal or a campervan cook-up.

What Is Fasolada?

Fasolada is a traditional Greek bean soup often called the national dish of Greece. It’s a simple, comforting stew made with white beans, tomatoes, olive oil, and Mediterranean vegetables like onion, carrot, and celery. Traditionally, it’s simmered slowly into a silky, brothy soup and served with bread.

My version is Fasolada-inspired because I keep the essence of the dish – the beans, vegetables, herbs, and tomato base – but make it a bit thicker and more stew-like and serve it over rice for a more substantial, complete meal. It’s perfect for quick home cooking or a one-pot campervan dinner while still honouring the flavours of the Greek classic.

Greek Bean Stew with Rice (Fasolada-Inspired)

Serves: 2
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

For the Stew

1 tbsp extra-virgin olive oil

½ large onion, finely chopped

1 carrot, diced

1 celery stalk, diced

2 garlic cloves, crushed

½ tsp sweet paprika

¼ tsp dried oregano

¼ tsp dried thyme

1 bay leaf

200g tinned chopped tomatoes (about ½ tin)

½ tbsp tomato purée

350ml vegetable stock

1 × 400g tin white beans (cannellini or butter beans), drained and rinsed

Sea salt and black pepper, to taste

Small handful fresh parsley, chopped

Optional: zest of ¼–½ lemon

For the Rice

125g long-grain rice

250ml water or stock

Pinch of salt

Method

1. Cook the Rice

Rinse the rice until the water runs clear.

Add rice, water/stock, and salt to a small saucepan.

Bring to the boil, cover, and simmer for 12–15 minutes.

Turn off heat and leave covered.

2. Make the Stew

Heat the olive oil in a medium saucepan.

Sauté the onion, carrot, and celery for 8–10 minutes until softened.

Add garlic, paprika, oregano, and thyme; cook for 1 minute.

Add tomato purée and cook another minute.

Stir in the chopped tomatoes, stock, and bay leaf.

Simmer for 15 minutes.

Add the beans and cook another 10–15 minutes until thickened.

Season with sea salt and black pepper.

Finish with fresh parsley and optional lemon zest.

Serving Suggestions

Serve over rice or spoon into a bowl with warm crusty bread.

A drizzle of good olive oil at the end is very Greek.

For extra brightness, squeeze over a little lemon juice before serving.

Footnote: Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef