Anti Inflammatory Greek White Bean Stew (Fasolada)
This hearty Greek bean stew is the kind of one-pot meal that feels like a warm hug — deeply savory, thick with tender white beans, and built on a base of olive oil-softened carrots, celery, and onion. Every ingredient here pulls its weight from an inflammation-fighting standpoint: extra virgin olive oil, garlic, crushed tomatoes, and a spice blend of oregano, cumin, and turmeric work together in a way that feels intentional rather than accidental. Turmeric in particular has become a go-to addition in cooking that prioritizes whole, functional ingredients, and here it blends seamlessly into the tomato-rich broth without announcing itself. The beans simmer low and slow until they're genuinely creamy all the way through — no chalky centers, just that silky, stew-thickened texture that makes you want to mop the bowl clean. A generous drizzle of raw olive oil right before serving adds brightness and keeps the dish true to its Mediterranean roots. Finished with fresh parsley and a squeeze of lemon, it's the kind of deeply nourishing meal that makes four servings feel like a gift to your future self.
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Learn more →Ingredients
4 servings
- 1 lb dried navy beans or cannellini beans
- ⅓ cup extra virgin olive oil, plus more for serving
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 4 cups water
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Place the dried beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse well.
- 2
Heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
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