Entree: Greece – Greek Pontic Cuisine – Ποντιακή φασολάδα ➤ Pontiaki fasolada (Hearty white bean stew flavored with vegetables and olive oil from the Pontic Greek tradition)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) dried white beans (cannellini or navy), soaked overnight and drained
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 2 celery stalks, sliced (about 3 oz / 85 g)
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 tsp (5 ml) dried oregano
- 6 cups (1.4 L) vegetable or light chicken stock (or water)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley or dill for finishing
- Juice of 1 lemon for serving (optional)

Instructions

1. Drain the soaked beans and place them in a large pot with the stock (or water) and the bay leaf. Bring to a simmer, reduce heat to low, and cook gently, partly covered, until beans begin to soften, about 45–60 minutes depending on age of beans.
2. While the beans cook, heat 1/3 cup (80 ml) olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery and sauté until softened and beginning to color, about 8–10 minutes.
3. Stir in the tomato paste and dried oregano and cook 1–2 minutes to bloom the tomato. Add this vegetable mixture to the pot with the beans.
4. Continue to simmer the stew gently until the beans are tender and the broth has thickened, about 20–30 more minutes. Mash a few beans against the side of the pot with a spoon to help thicken the soup if desired.
5. Season with salt and plenty of freshly ground black pepper. Remove the bay leaf. Stir in most of the chopped parsley or dill, reserving a little for garnish.
6. Serve hot with a generous drizzle of extra-virgin olive oil, a squeeze of lemon if using, and crusty bread. Garnish with remaining herbs.