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Fassolada (Greek Beans Stew)

Fassolada (Greek Beans Stew)

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From all the dried legumes, fassolia (beans) are my favourite.  Fassolada (or fassoulada, as the peasants call it), is  a hearty navy beans stew, or soup if you like  and is considered to be the national food of the Greeks.

In this stew (or soup) a few vegetables, such as carrots, potato, onion, garlic and celery are added and cooked in a simple tomato sauce.  Greek food is simple with a few spices but full of flavour which comes from the amazing Greek olive oil, used in all Greek dishes.

According to the principles of the  Mediterranean Diet, we should eat dried legumes at least three times a week in order to benefit from its health effects.

Nutritional Analysis:

No cholesterol – Low in sodium – High in dietary fiber – Very high in vitamin A – Very high in vitamin B6 – High in vitamin C

Calories per serving: 350

Fassolada (Greek Beans Stew)

Preparation time: 30 minutes

Cooking time:  1 hour and 30 minutes

Serves: 6


  • 250 grams (8.8 oz) navy or other white beans
  • ½ cup of olive oil
  • 1 big onion, finely chopped
  • 1 clove of garlic, finely chopped (optional)
  • 3 carrots, sliced is rounds and halved
  • 1 big potato, cut into cubes
  • 3 – 4 celery stalks, finely chopped (about 1 cup)
  • 5 fresh tomatoes or 1 can of whole tomatoes with sauce, blended with 1 tablespoon tomato paste
  • Salt
  • Freshly grated black pepper
  • 2 bay leafs
  • 1 organic vegetable bouillon
  • 2 cups water


  1. Soak the beans in water from the previous night.
  2. Drain the water and place the beans in a pot with fresh water.  Boil for a while and remove any froth which arises.   Drain once again.
  3. In a pot heat the olive oil and sauté the onion and garlic until translucent.   Add the potatoes, carrots, celery, spices and mix.  Add the tomato, blended with the tomato paste and the vegetable bouillon dissolved in hot water.  Add more water if needed to cover it and make it soupy.
  4. At this point you can either continue cooking it on the stove top or transfer it to a “gastra” (similar to Dutch oven) and continue baking it in the oven.  Bake for two hours in a preheated oven to 200oC (400oF).  After half an hour, stir the stew and discard the bay leafs, cover again with the lid and continue cooking until done.
  5. If you wish to continue cooking it on the stove top, bring to a boil, lower heat and simmer until soft, for about an hour and a half, mixing regularly.  Add more water if necessary.
  6. After about an hour, remove lid and cook uncovered until the sauce thickens, stirring regularly.

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related recipes:

Psorokostena and Fassolada sti gastra

Fassolada me Loukaniko (beans with sausage)

Kopiaste and Kali Orexi,

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