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Epirus-Style Baked Fasolada

Epirus-Style Baked Fasolada is a rich and comforting Greek bean stew, elevated by the smoky sweetness of Florina peppers and fresh herbs. Traditionally, fasolada is a staple of Greek cuisine, often enjoyed as a hearty meal during colder months. This variation, baked to perfection, enhances the depth of flavors, creating a thick, velvety texture. The slow cooking process allows the beans to absorb the aromatic tomato-based sauce, infused with celery, carrots, and a hint of spice from boukovo (Greek chili flakes). The final touch of fresh parsley and dill adds brightness, balancing the richness of the dish. Served with crusty bread and a drizzle of extra virgin olive oil, this baked fasolada is a nourishing and satisfying meal, deeply rooted in Greek culinary tradition.

Main | Greek | Vegan | Bean Stew | Baking Dish | Dutch Oven | Pot | Bean | Carrot | Celery | Tomato | Baking | Boiling | Sautéing | Simmering | Cold Weather | Family Gathering | Slow
Time to complete

Prep

15min

Cook

1h 50min

Wait

8h

Total

10h 5min

Ingredients (Makes 6 portions)
  • 500 g (1 lb 2 oz) medium-sized beans, soaked overnight in cold water
  • 2 medium onions, finely diced
  • The white and tender green part of 1 medium leek, thinly sliced
  • 2 medium celery stalks with leaves, thinly sliced
  • 1 garlic clove, minced
  • 500 g (1 lb 2 oz) canned whole tomatoes, pureed (or fresh tomatoes in season)
  • 1 tbsp tomato paste
  • 2 medium carrots, peeled and thinly sliced
  • 1 bay leaf
  • 3 Florina peppers from a jar, drained and diced (or 2 medium fresh ones in season)
  • 1 tsp boukovo (Greek chili flakes), adjust to taste
  • 2 tbsp finely chopped parsley (without thick stems)
  • 2 tbsp finely chopped dill (without thick stems)
  • Salt, to taste
  • 150 ml (⅔ cup) olive oil
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 5
  • Carbohydrates: 12
  • Fiber: 4
Directions

Preparing the Beans

  • 1. Drain the soaked beans and place them in a deep pot with enough water to cover them by 5 cm (2 in). Bring to a gentle boil over medium heat and cook for about 1 hour, or until tender but not mushy. Drain, reserving the cooking water.

Preparing the Sauce

  • 2. Heat half of the olive oil in a medium pot over medium heat. Sauté the onion, leek, celery, garlic, and carrots for 5-6 minutes until softened.

Building the Flavor

  • 3. Add the tomato paste and stir for about 1 minute. Pour in the pureed tomatoes, bay leaf, salt, and boukovo. Simmer for 15-20 minutes until the sauce thickens.

Baking the Fasolada

  • 4. Preheat the oven to 220°C (430°F). In a deep baking dish or Dutch oven, combine the cooked beans, vegetable sauce, Florina peppers, and reserved cooking water. The liquid should cover the ingredients by about 3-4 cm (1.5 in). If needed, add hot water.

Final Cooking

  • 5. Cover with a lid or aluminum foil and bake for about 30 minutes, until the beans are tender and the sauce has thickened.

Finishing Touches

  • 6. Remove from the oven, discard the bay leaf, and sprinkle with parsley and dill. Drizzle with the remaining olive oil and serve warm.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, simmer the dish on the stovetop for an additional 30 minutes.

Alternative Proteins

  • For a non-vegetarian version, add diced sausage or smoked pork.

Cooking Tips

  • For a richer flavor, use fresh tomatoes when in season instead of canned.

Flavor Enhancements

  • Add a pinch of smoked paprika for a deeper, smoky flavor.

Healthier Version

  • Reduce the olive oil to 100 ml (½ cup) for a lighter dish.

Seasonal Tweaks

  • Use fresh bell peppers instead of jarred Florina peppers when they are in season.

Serving Tips

  • Pair with crusty bread and a drizzle of extra virgin olive oil for an authentic Greek experience.

Texture Tips

  • If you prefer a thicker consistency, mash a small portion of the beans before baking.