Vegan fasolada

Posted by Anna 06pm28Europe/Athens_f2023Mon, 06 Feb 2023 16:50:50 +020002pm28_50042023Mon, 06 Feb 2023 16:50:50 +020028 0 Comment(s) Recipes,


Vegan Fasolada bean stew from Greece with MANI olive oil



Fasolada is a Greek bean soup with lots of olive oil and vegetables. The bean stew is sometimes called the "national dish of Greece".  It contains valuable nutrients such as iron, magnesium, phosphorus and zinc thanks to the legumes it contains. A Mediterranean dish that is especially popular on cold winter days. Really nice filling, warming, healthy and vegan.




Persons 4
Preparation time

15 minutes +

60 minutes cooking +

12 hours soaking time

Difficulty easy





  • 300 g white beans
  • some MANI 100 % virgin olive oil
  • 2 large onions
  • 4 carrots
  • 2 pointed peppers
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • 200 ml strained tomatoes
  • 2 potatoes, floury
  • 1 lemon, peel and juice
  • 2 bay leaves
  • 2 tsp paprika powder, sweet
  • 70 ml MANI 100 % virgin olive oil
  • parsley, chopped
  • salt & pepper
  • Vegan cream or sour cream





 Soak the beans in water overnight. Drain and rinse the next day.

Dice the onions, carrots, pointed peppers and garlic and sauté in olive oil. Fry the tomato paste briefly. Pour in the strained tomatoes.

Add the beans and peeled potatoes to the tomato sauce along with the bay leaf and paprika.

Add enough water to completely cover the beans. Simmer for about 60 minutes, until the beans are tender.

Fish out the potatoes, mash them with a fork and stir them back in. This will make the sauce nice and creamy.

Add the olive oil and season with salt and pepper. Add the water if necessary, depending on the consistency.

Sprinkle parsley on top and dress with a dollop of whipped vegan cream or sour cream.



You can also add a few MANI olives.



Vegan fasolada made with MANI olive oil



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