Greek Beans
A hearty Greek bean stew with fresh vegetables, smoky chili peppers, and rich tomatoes, perfect for satisfying meals and suitable for vegetarians seeking bold flavors.
Ingredients
Instructions
- Wash the northern white beans with soda; rinse well.
- Put beans, chopped onions, chopped green pepper, chopped carrots, and crushed chili peppers in an 8-quart kettle.
- Fill the kettle with cold water, 2 inches from the top.
- Bring the mixture to a boil, then add the large can of tomatoes and olive oil.
- Cook on medium heat for 5 hours.
- Serve hot with bread or French garlic bread.
Tips & Substitutions
For enhanced flavor, consider soaking the northern white beans overnight before cooking to reduce cooking time. If you don’t have northern white beans, navy beans or cannellini beans can be used as substitutes. Adjust the number of chili peppers based on your heat preference, and feel free to add herbs like oregano or thyme for additional depth. This dish is a fantastic option for those exploring Mediterranean recipes.
Serving Suggestions
Serve the Greek beans hot, ideally accompanied by crusty bread or French garlic bread for dipping. A side of Peasant Salad complements the dish well, adding freshness and crunch. This hearty meal is perfect for gatherings and pairs beautifully with a light red wine for an enjoyable dining experience.
Storage & Reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. To reheat, place the beans in a saucepan over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through. Alternatively, they can be reheated in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Beans contains roughly 622 calories, with 8g protein, 70g carbohydrates, and 37g fat. It is an excellent source of vitamin A (196% of the Daily Value), vitamin C (105% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 931mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned northern white beans to save time. If using canned beans, reduce the cooking time significantly, as they are already cooked. Add them when you introduce the tomatoes and olive oil, and let them simmer for about 30 minutes to absorb the flavors.
How can I make this recipe vegan?
The recipe is already vegan as it contains no animal products. Ensure that the olive oil used is pure and not blended with other oils. You can also enhance the dish by adding more vegetables like zucchini or bell peppers for variation in texture and flavor.
What can I do if I have leftovers?
Leftover Greek beans can be transformed into a delicious soup. Simply add vegetable broth, more tomatoes, and your choice of additional vegetables. Simmer until everything is heated through. You can also blend the beans for a creamy spread, perfect for sandwiches or as a dip.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).