Why this recipe works: Canned beans make this a quick weeknight version of a Mediterranean bean stew. Olive oil added at the end rounds the tomato broth.
Method
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots and celery. Cook for 8 to 10 minutes until softened.
- Add the garlic and tomato paste and cook for 1 minute.
- Add the tomatoes, stock, beans, oregano and bay leaves. Bring to a gentle simmer.
- Cook partly covered for 25 minutes. Mash about one cup of beans against the side of the pot and stir them back in.
- Remove the bay leaves. Add the lemon juice or vinegar and a small drizzle of olive oil.
- Taste, season and rest for 5 minutes.
Cultural note
Fasolada is often described as a Greek bean soup or stew, with versions that vary in thickness and seasoning. This streamlined recipe uses canned beans for speed.
Useful notes
Rinsing canned beans reduces excess sodium and the thick canning liquid.
Mashing some beans gives the stew a creamy texture without dairy.
Acid added at the end makes the tomato and herb flavours clearer.
Serving ideas
Serve with bread, olives and a simple chopped salad.
Storage and reheating
Refrigerate for 3 to 4 days or freeze for up to 3 months.
Food-safety reminder: Cool leftovers promptly, use shallow containers and follow the guidance of your local food-safety authority. See our food-safety guide.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
