GR 3 — Greek Bean & Greens Stew (Horta me Fasolia)
A slow‑baked chickpea stew with onions, lemon, and olive oil — simple, earthy, and incredibly satisfying. Fun Fact: Traditionally cooked overnight in clay pots on the island of Sifnos.
How to Make
https://www.youtube.com/watch?v=H41fcanMv8M
recipe
GR 3. Greek Bean & Greens Stew (Horta me Fasolia)
A traditional Greek village dish combining beans with leafy greens, herbs, and olive‑oil‑forward flavors. Mild, nourishing, and deeply Mediterranean, this stew reflects the simple, plant‑based eating of Ikaria — one of the world’s Blue Zones. Fun fact: Ikarians eat greens daily — over 150 varieties grow wild on the island — and many are believed to have medicinal properties.
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 (onion, garlic, tomato, greens) • 1 tsp garlic • 1 tsp onion powder • 1 tsp paprika • 1 tsp dried dill or oregano • 1 tsp black pepper • Salt to taste
Ingredients — Grain Pot Same as above.
🔥 Instructions — Full Pot
Pot 1: Bean & Greens Stew
- Simmer beans 60–90 minutes until tender.
- Add vegetables, garlic, onion powder, paprika, dill/oregano, pepper, and salt.
- Simmer 20–30 minutes until greens are soft and stew is fragrant.
Pot 2: Rice + Barley + Quinoa in 15 minutes add the quinoa
Serve • Spoon bean‑and‑greens stew over rice/barley.quinoa •
Add sprouts for a clean, fresh finish.
🌿 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 dill or oregano • Pinch pepper • Salt to taste
Grain Pot • ⅜ lb rice • ⅛ lb barley • 3 cups water