This cozy Greek Bean Stew is your new go-to one-pot Mediterranean dinner—budget friendly, nourishing, and packed with tender beans, veggies, and rice for a hearty meal that tastes like pure comfort.
For more easy Greek dinners, check out our Greek chickpea soup (Revithia), Greek lentil soup (Fakes), Greek sheet pan gnocchi, and Greek zucchini patties.
A Nourishing, Budget Friendly Dinner You Can Make Any Night
Growing up in Italy, bean stew wasn’t just dinner—it was a weekly ritual. My nonna Lidia would look after me and my cousin, and every Tuesday there was a pot gently bubbling away on her stove, filled with whatever beans she found at the market that week. Sometimes borlotti, sometimes cannellini, always with onion, carrot, celery, bay leaves, lots of extra virgin olive oil, and a splash of vinegar at the end to brighten everything up. SO, so good. 🍲
What’s funny is how much this tradition reminds me of Greek cooking too. Greek and Italian cuisines share so many humble, comforting roots, and dishes like Greek fasolada feel like cousins of the bean stews I grew up with. Different countries, same soul.
That’s exactly what inspired this recipe. This Greek Bean Stew takes the heart of classic fasolada and transforms it into a full, one-pot Mediterranean meal, cooked in about 30 minutes, with tender rice and wilted spinach for extra wholesomeness. 🌿
Serve it just the way my nonna would have insisted—with a generous glug of extra virgin olive oil, a bright splash of lemon or vinegar, and a grating of Parmigiano—and you’ve got a cozy, nourishing bowl that truly celebrates the best of Mediterranean cooking. 💛
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Extra virgin olive oil adds depth and richness. Substitute avocado oil or light olive oil for a milder taste.
- Onion: Yellow onion is classic, but red or white onion works too. Shallots add a sweeter, softer flavor.
- Carrots: Any root vegetable fits here—try parsnips, sweet potatoes, or even pumpkin for a twist.
- Celery: Adds aromatic flavor; substitute fennel for a subtle, lightly sweet note.
- Garlic: Fresh is best. Garlic powder works in a pinch, or swap in roasted garlic for a mellow flavor.
- Tomato paste: Adds body and sweetness. Tomato puree works too.
- Cannellini beans: Canned beans make this recipe extra convenient—just drain and rinse. You can also use chickpeas, navy beans, or butter beans for variety, all great options for healthy bean recipes for dinner.
- Vegetable broth: Use chicken broth if you’re not vegetarian. Water with a bouillon cube also works.
- Rice: Basmati keeps it light, but arborio, jasmine, or even farro make great alternatives for a heartier Mediterranean diet dinner ideas vibe.
- Oregano: Swap with thyme, rosemary, or an Italian herb mix.
- Bay leaves: Optional, but lovely.
- Paprika: Smoked paprika changes the character beautifully. Chili flakes or cayenne add heat.
- Spinach: Kale or chard work too.
- Lemon: Vinegar (red wine or apple cider) adds the same brightness.
- Feta or parmesan: Substitute low-fat Greek yogurt or Skyr for a creamy, tangy finish with even more protein—perfect for a high protein vegetarian meal.
How to Make Greek Bean Stew With Rice
Step 1 – Build the Flavor Base
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 4–5 minutes, stirring often, until the veggies start to soften and smell sweet. Stir in the garlic, tomato paste, oregano, paprika, and chili flakes (if using). Cook for 1 minute, just until the spices smell fragrant. This is the base that makes your Mediterranean bean stew rich and cozy.
Step 2 – Add the Beans and Broth
Add the drained cannellini beans to the pot and pour in the vegetable broth. Drop in the bay leaves and season with salt and pepper. Give everything a good stir, bring to a gentle boil, then lower the heat and simmer covered for about 10 minutes so the flavors can come together.
Step 3 – Simmer with the Rice
Add the basmati rice and stir well. Keep the stew at a gentle simmer for about 10 minutes, stirring now and then so the rice doesn’t stick. Add a splash more broth or water if it gets too thick.
Step 4 – Finish with Greens
When the rice is tender, stir in the spinach and cook for 1 minute, just until wilted. Taste and adjust for salt.
Step 5 – Serve
Serve with a squeeze of lemon, a drizzle of good olive oil, or make it extra cozy with grated parmesan or crumbled feta. If you want to add more protein, stir in a handful of shredded rotisserie chicken right before serving. Now your easy Greek dinner recipe is ready—hot, hearty, and full of flavor.
Tips
- Sauté well: Let the onion, carrot, and celery soften fully for real Greek comfort food flavor.
- Go canned for speed: Rinse canned beans to keep the stew clean and quick.
- Simmer gently: Low heat keeps the rice tender and intact.
- Adjust liquid as you go: Add broth if the stew gets too thick.
- Stir now and then: Prevents sticking and keeps everything creamy.
- Brighten at the end: Lemon or vinegar adds lift, classic in many vegetarian Greek recipes.
- Mix up the beans: Chickpeas or navy beans work great for cannellini bean recipes dinner variations.
- Finish with olive oil: A final drizzle brings rich Mediterranean flavor.
- Top it your way: Parmesan, feta, fresh herbs, or rotisserie chicken all fit perfectly.
Frequently Asked Questions
Yes—chickpeas, navy beans, pinto beans, or butter beans all work well.
Nope, you don’t need to rinse long-grain rice like basmati. The bit of extra starch actually helps the stew thicken naturally and turn creamy without adding any cream.
Absolutely. It thickens as it sits, so add a splash of broth when reheating for that perfect Mediterranean bean stew texture.
Just add more broth or water a little at a time until it feels right.
You can use brown rice, but it needs more time. Add it with the beans and let it simmer for 30 to 45 minutes, topping up with broth as needed. Parboiled brown rice is a great middle option because it cooks faster and still adds that hearty texture.
Yes, though the rice softens slightly after thawing. Still delicious.
Stir in rotisserie chicken, serve with feta, or add extra beans for a more high protein vegetarian meal.
This is a pretty complete meal on its own, but crusty bread, a simple salad, or a tray of roasted veggies make perfect sides if you want to round it out.
More Easy Mediterranean Dinners
- Mediterranean stir fry with rice and turmeric
- Chickpea sweet potato patties
- Turmeric rice with chickpeas
- Dense chickpea sweet potato salad
- Mediterranean lentil and orzo
- Sheet pan eggs and veggies
- Three bean orzo soup
- Mediterranean mushroom and rice
If you tried this Greek bean stew recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Bean Stew with Rice (Fasolada Inspired)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 4 carrots cut into discs
- 1 rib celery chopped
- 2 cloves garlic pressed or grated
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika + optional chili flakes for heat
- 2 cans cannellini beans 15 oz / 400 g each can or 3 cups / 460 g cooked beans
- 6 cups vegetable broth add as much as you need to fully cook the rice and reach your desired consistency
- 2 bay leaves optional – very Greek
- ½ cup basmati rice uncooked
- ¾ teaspoon salt or more to taste + black pepper
- 3 handfuls spinach
- 1 lemon the juice
- ¼ cup grated parmesan or crumbled feta for serving
Instructions
- Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 4 carrots, and 1 rib celery. Cook for 4–5 minutes, stirring often, until they start to soften.Stir in 2 cloves garlic (grated/pressed), 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon paprika, and chili flakes (if using) and cook for 1 minute, just until fragrant.
- Add Beans and Broth: Add 2 cans cannellini beans (drained and rinsed), 6 cups vegetable broth, 2 bay leaves, ¾ teaspoon salt, and pepper. Stir, cover, and simmer for 10 minutes.
- Simmer with Rice: Add ½ cup basmati rice and simmer gently for about 10 minutes, stirring occasionally so the rice doesn’t stick. Add more broth or water if it gets too thick.
- Add Greens: When the rice is tender, stir in 3 handfuls spinach and cook for 1 minute, just until wilted. Taste and adjust for salt.
- Serve: Top with a generous squeeze of lemon, a drizzle of good olive oil, some grated parmesan or crumbled feta.
Notes
- Olive oil → Avocado oil; light olive oil
- Onion → Red onion; white onion; shallots
- Carrots → Parsnips; sweet potatoes; pumpkin
- Celery → Fennel
- Garlic → Garlic powder; roasted garlic
- Tomato paste → Tomato purée
- Cannellini beans → Chickpeas; navy beans; butter beans
- Vegetable broth → Chicken broth; water + bouillon
- Rice → Arborio; jasmine; farro; basmati (original)
- Oregano → Thyme; rosemary; Italian herb mix
- Bay leaves → Optional (no strong substitute)
- Paprika → Smoked paprika; chili flakes; cayenne
- Spinach → Kale; chard
- Lemon → Red wine vinegar; apple cider vinegar
- Feta or parmesan → Low-fat Greek yogurt; Skyr
- Sauté well: Fully soften onion, carrot, and celery for deep, cozy flavor.
- Use canned beans: Rinse for a clean, quick stew.
- Simmer gently: Low heat keeps rice tender and intact.
- Adjust liquid: Add broth if things get too thick.
- Stir occasionally: Prevents sticking and keeps it creamy.
- Brighten at the end: Add lemon or vinegar for a classic Greek lift.
- Switch up the beans: Chickpeas or navy beans make great variations.
- Finish with olive oil: A final drizzle adds rich Mediterranean flavor.
- Top your way: Parmesan, feta, herbs, or rotisserie chicken all work.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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NICO I LOVE ITALIAM FOOD
Nico always as incredible recipes that I follow on a weekly basis this one is one of my favorites thank you so much Nico Merry Christmas
Maurizio, thank you for the kind words.
We’re so glad you’re enjoying the recipes. Merry Christmas to you too from Louise (and from Nico, sitting next to me).