White Beans Stew - Fasolada

White Beans Stew - Fasolada

White beans stew – Fasolada

The recipe for the white beans stew is a take on the typical Greek dish, “fasolada”

Fasolada is a tomato based soup with white beans included, as well as typically potatoes and carrots. 

The recipe below is referred to as “fasoles yiahni”. It might not be the soup style but you can definitely dip your crusty bread in this sauce! Yiahni are the dishes made with tomato sauce, but more of a stew type. They may include vegetarian options like this one or with meat.

The ingredients are so simple and the method is too! All you have to do is get a tiny bit organized and soak the beans overnight. Soaking the beans, and other legumes in general, helps with cooking them faster and digesting them better.

To prepare the white beans stew you first need to boil them on their own until slightly tender. Then strain them and prepare the sauce before you return them back for the second time to boil and allow the sauce to reduce. You may also add potatoes in this dish and that will further help the sauce to thicken as the starch is released.

The white beans stew are eaten best with some crusty bread/rusks, some yoghurt, olives and pickles.  The meal is perfect to be frozen in batches also and simply thawed to be enjoyed again.

Prep Time

10 mins

Cook Time

1 hr

Soaking time

12 hrs

Servings: 6


• 500 g white beans, Great Northern beans also called Large white beans

• 1 brown onion, chopped

• 2 garlic cloves, minced

• 2 carrots, chopped

• 1 cup celery, chopped

• 2 tsp ground cumin

• 2 tbs tomato paste

• 1 cup passata, or other tomato sauce of your liking

• salt/pepper

• chopped parsley, optional


1. Soak the beans in a bowl with enough water for them to be completely submerged, as they expand while absorbing the water. Allow the beans to soak for a minimum of 12 hours changing the water at least once.

2. Add sufficient water in a large pot to boil the beans. Once the water is boiled, add some salt and then add the beans.

3. Reduce the heat to medium and allow the beans to cook for at least 30 min (see notes1), until they have slightly softened. During the cooking a white foam will form, which should be discarded with a slotted spoon.

4. After 30 min strain the beans and set aside. Use the same pot to sauté the onion and garlic using some olive oil, then add the celery and carrot. Add the cumin and tomato paste, stirring until fragrant.

5. Then pour in the passata and return the beans back into the pot. The amount of water you add should be just above the beans once you stir it all. Then bring it to a boil and simmer for a further 25-30min or until the sauce reduces. Season with salt/pepper and stir through the parsley if you want.

Recipe Notes

1. Brands may vary so you may need more time to soften the beans. Just add more water if they are not cooked enough and continue to simmer.