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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
