GR 1 — Fasolada (Greek White Bean & Tomato Stew)

A classic Greek white‑bean soup simmered with tomatoes, carrots, celery, and olive oil — hearty, bright, and deeply comforting. Fun Fact: Often called the national dish of Greece, fasolada dates back to ancient times.

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How to Make

https://www.youtube.com/watch?v=dZNe1TzVs4Q

recipe

GR 1. Fasolada (Greek White Bean & Tomato Stew)

A classic Greek bean stew often called the “national dish of Greece.” Made with white beans, tomato, olive oil, and herbs, this meal is simple, hearty, and deeply comforting — a perfect example of Mediterranean home cooking. Fun fact: Fasolada dates back to ancient Greece and was offered to the gods during festivals. Today, it’s still one of the most beloved bean dishes in the country.

Bean: White beans Tempering: Not used in Greek cooking.

🥘 FULL POT RECIPE (1 lb white beans)

Ingredients — Bean Pot • 1 lb white beans • 12 cups water • 1–2 cups dehydrated veg OR 3–4 cups fresh veg (tomato, onion, carrot, celery, greens) • 1 tsp garlic • 1 tsp onion powder • 1 tsp paprika • 1 tsp dried oregano • 1 tsp black pepper • Salt to taste

Ingredients — Grain Pot • 1.5 lb parboiled rice • 0.5 lb barley • 12 cups water • Salt to taste

🔥 Instructions — Full Pot

Pot 1: Fasolada

1. Simmer white beans 60–90 minutes until tender.
2. Add vegetables, garlic, onion powder, paprika, oregano, pepper, and salt.
3. Simmer 20–30 minutes until thick and tomato‑rich.

Pot 2: Rice + Barley + Quinoa Simmer 35–40 minutes.

Serve • Spoon Fasolada over rice/barley. • Add sprouts for brightness.

🥘 QUARTER POT RECIPE (¼ lb white beans)

Ingredients — Bean Pot • ¼ lb white beans • 3 cups water • ½–1 cup dehydrated veg OR 1 cup fresh veg • ¼ tsp garlic • ¼ tsp onion powder • ¼ tsp paprika • ¼ tsp oregano • Pinch pepper • Salt to taste

Grain Pot • rice barley •quinoa  3 cups water add the quinoa about 15 minutes latter