11 Easy Greek Bean Recipes for Budget Friendly Cooking

When Mediterranean cuisine comes to mind, Greek bean recipes are always a standout. They’re budget-friendly, flavorful, and packed with nutrients. From refreshing salads to hearty soups, these dishes are versatile for any meal. I’ve curated 11 easy recipes to make your cooking enjoyable and satisfying. Let’s see how simple beans can transform your meals and keep your budget on track.

Greek Bean Salad

Greek Bean Salad is a vibrant and revitalizing dish that showcases the flavors of the Mediterranean. This salad combines a variety of beans, fresh vegetables, and a tangy dressing, making it a nutritious and satisfying option for any meal. It’s perfect as a side dish at barbecues, picnics, or as a light lunch on its own. The combination of beans not only provides a hearty texture but also packs a protein punch, making this salad a great choice for vegetarians and health-conscious eaters alike.

In addition to being nutritious, Greek Bean Salad is incredibly versatile. You can customize it with your favorite vegetables or herbs, and it can be made ahead of time, allowing the flavors to meld beautifully. When served chilled, it makes for a revitalizing and fulfilling dish that’s sure to be a hit at any gathering. Let’s plunge into how to make this delightful salad.

Ingredients (Serves 4-6):

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 medium red onion, finely chopped
• 1 cucumber, diced
• 1 bell pepper (red or green), diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Beans: Begin by opening the cans of chickpeas, black beans, and kidney beans. Drain and rinse them thoroughly under cold water to remove excess sodium and any canning liquid. This helps in achieving a fresher taste and improves the overall texture of the salad.
2. Chop the Vegetables: While the beans are draining, take the time to chop your vegetables. Finely chop the red onion, dice the cucumber and bell pepper, and halve the cherry tomatoes. Make sure to keep the pieces relatively uniform in size for an appealing presentation and even flavor distribution.
3. Combine Ingredients: In a large mixing bowl, combine the rinsed beans, chopped red onion, cucumber, bell pepper, cherry tomatoes, Kalamata olives, and fresh parsley. If desired, add crumbled feta cheese for an extra layer of flavor. Gently toss the ingredients together to mix them well, being careful not to mash the beans.
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning to taste, making sure the dressing is balanced and flavorful. The acidity from the vinegar will complement the beans and vegetables beautifully.
5. Dress the Salad: Pour the dressing over the salad mixture and toss gently to make sure everything is evenly coated. Allow the salad to sit for at least 15-30 minutes at room temperature or refrigerate it for a couple of hours. This waiting period allows the flavors to meld together, enhancing the overall taste.
6. Serve: Once ready, give the salad another gentle toss and taste to adjust any seasoning if necessary. Serve the Greek Bean Salad chilled or at room temperature as a side dish or a light meal.

Extra Tips:

For an even more delightful Greek Bean Salad, consider adding other ingredients such as diced avocado, artichoke hearts, or roasted red peppers for added flavors and textures.

You can also customize the dressing by adding lemon juice or fresh herbs like dill or basil. This salad keeps well in the refrigerator for up to three days, making it a perfect meal prep option. Remember to store it in an airtight container to maintain freshness!

Revithosalata (Chickpea Salad)

Revithosalata, a traditional Greek chickpea salad, is a revitalizing and nutritious dish that highlights the simplicity and vibrancy of Mediterranean cuisine. This delightful salad features tender chickpeas, fresh vegetables, and a zesty dressing that brings all the flavors together beautifully.

Often served as a meze or side dish, Revithosalata is perfect for sharing at gatherings or enjoying as a light meal on its own. The key to a delicious Revithosalata lies in the quality of the ingredients. Using fresh vegetables, high-quality olive oil, and aromatic herbs will elevate the flavor profile of this salad.

The chickpeas can be cooked from scratch or you can opt for canned chickpeas for convenience. Either way, this dish is sure to please your taste buds while providing a healthy dose of protein and fiber.

Ingredients (Serves 4-6)

• 2 cups cooked chickpeas (or 1 can, rinsed and drained)
• 1 medium red onion, finely chopped
• 1 medium cucumber, diced
• 1 bell pepper (red or green), diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)

Cooking Instructions

1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight in water. The next day, drain and rinse them, then cook them in boiling water for about 1-1.5 hours or until tender. If using canned chickpeas, simply rinse and drain them well before use.
2. Chop the Vegetables: While the chickpeas are cooking (or after rinsing canned chickpeas), finely chop the red onion, cucumber, bell pepper, and halve the cherry tomatoes. Verify that the pieces are relatively uniform in size for even distribution in the salad.
3. Mix the Salad: In a large mixing bowl, combine the cooked chickpeas, chopped vegetables, and fresh parsley. Gently toss everything together to combine, taking care not to mash the chickpeas.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, pepper, and dried oregano (if using). Adjust the seasoning according to your taste preference.
5. Combine Dressing with Salad: Pour the dressing over the chickpea mixture and toss gently to coat all the ingredients evenly. Allow the salad to sit for at least 15 minutes to let the flavors meld together before serving.
6. Serve: Revithosalata can be served immediately or chilled in the refrigerator for an hour for a revitalizing meal. Serve on a platter or in individual bowls, garnished with additional parsley if desired.

Extra Tips

When preparing Revithosalata, feel free to customize the ingredients based on your preferences. You can add other vegetables such as radishes or avocado for extra flavor and texture.

Additionally, incorporating feta cheese can add a creamy element to the salad. If you’re making the dish ahead of time, consider adding the dressing just before serving to keep the vegetables crisp and fresh. Enjoy this vibrant salad as a part of a larger Mediterranean feast or as a nutritious standalone dish!

Fasolada (Greek Bean Soup)

Fasolada is a traditional Greek bean soup that embodies the essence of Mediterranean cuisine. Known as the “national dish” of Greece, this hearty and nutritious soup is made primarily with tomatoes, olive oil, and a variety of vegetables, along with the star ingredient—beans.

Often served with a crusty piece of bread, Fasolada isn’t only delicious but also a healthy option packed with protein and fiber, making it a staple in Greek households.

The beauty of Fasolada lies in its simplicity and the ability to customize it according to personal taste preferences. Whether you prefer a thicker soup or a brothier version, this dish can easily adapt to your liking. The combination of fresh ingredients and aromatic spices creates a comforting meal that warms the soul, perfect for any season.

Ingredients (Serves 4-6)

• 1 cup dried white beans (such as cannellini or navy beans)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 teaspoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions

1. Prepare the Beans: Rinse the dried white beans under cold water, then soak them in a large bowl of water overnight. This process will help soften the beans and reduce cooking time. If you’re short on time, you can use the quick-soak method by bringing the beans to a boil for 2 minutes, letting them sit for 1 hour, then draining and rinsing.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onion is translucent. Stir occasionally to prevent sticking and guarantee even cooking.
3. Add Garlic and Tomatoes: Once the vegetables are softened, add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Then, add the diced tomatoes and tomato paste, mixing well to combine the flavors.
4. Incorporate Seasonings: Add the dried oregano, thyme, bay leaf, and soaked beans to the pot. Pour in the vegetable broth, guaranteeing that the beans are fully submerged. Season with salt and pepper to taste.
5. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and check the consistency; you can add more broth or water if it becomes too thick.
6. Final Touches: Once the beans are cooked through, taste and adjust the seasoning if necessary. Remove the bay leaf before serving. Ladle the hot Fasolada into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips

For an even richer flavor, consider adding a tablespoon of smoked paprika or a few sprigs of fresh thyme during the simmering process.

You can also enhance the dish by including other vegetables such as bell peppers or zucchini. Feel free to experiment with herbs and spices according to your preference.

Finally, this soup tastes even better the next day, so consider making a larger batch and storing leftovers in the fridge for an easy meal later in the week.

Gigantes Plaki (Baked Giant Beans)

Gigantes Plaki is a traditional Greek dish that features large, buttery white beans known as gigantes, which are baked in a rich tomato sauce with herbs and spices. This hearty and comforting dish isn’t only delicious but also packed with nutrients, making it a great vegetarian option for any meal. The combination of the creamy beans and the tangy tomato sauce creates a delightful flavor profile that’s both satisfying and wholesome.

This dish is often served as a mezze or main course, accompanied by crusty bread for dipping and a fresh salad on the side. The slow baking process allows the flavors to meld beautifully, resulting in a dish that’s as impressive as it’s easy to prepare. Perfect for family gatherings or a cozy dinner at home, Gigantes Plaki is sure to become a favorite in your recipe repertoire.

Ingredients (Serves 4-6):

• 1 cup dried gigantes beans (or large white beans)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• Salt and pepper, to taste
• 1/2 cup parsley, chopped (for garnish)
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon

Cooking Instructions:

1. Soak the Beans: Begin by soaking the dried gigantes beans in a large bowl of water overnight. This step is essential for softening the beans and reducing the cooking time. Drain and rinse the beans after soaking.
2. Cook the Beans: In a large pot, add the soaked beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the beans are tender but not mushy. Drain the beans and set them aside.
3. Sauté the Onions and Garlic: In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Prepare the Tomato Sauce: Add the crushed tomatoes, tomato paste, oregano, dill, salt, pepper, and red pepper flakes (if using) to the skillet. Stir well to combine all the ingredients and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
5. Combine Beans and Sauce: Gently fold the cooked gigantes beans into the tomato sauce, ensuring they’re evenly coated. Squeeze the lemon juice over the mixture and stir to incorporate.
6. Bake the Dish: Preheat your oven to 350°F (175°C). Transfer the skillet or casserole dish to the preheated oven and bake for about 30-40 minutes, uncovered, until the top is slightly golden and bubbly.
7. Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving. Enjoy your Gigantes Plaki warm or at room temperature with crusty bread.

Extra Tips:

When preparing Gigantes Plaki, consider adding a splash of white wine to the sauce for an extra depth of flavor.

You can also customize the dish by incorporating other vegetables such as bell peppers or carrots for added nutrition.

If you want to prepare this dish in advance, it keeps well in the refrigerator for several days and can be reheated easily, allowing the flavors to develop even further. Enjoy it as a main dish or as part of a meze platter!

Black-Eyed Peas With Spinach

Black-eyed peas are a staple in many Southern and Mediterranean cuisines, celebrated for their earthy flavor and versatility. In this dish, we combine the nutritious qualities of black-eyed peas with the vibrant, leafy greens of spinach. This recipe not only offers a burst of color but also packs a punch of protein and essential vitamins, making it a wholesome meal option for any day of the week.

It’s an excellent choice for a warm, comforting dish that can be enjoyed on its own or as a side.

Cooking black-eyed peas with spinach is straightforward and requires minimal ingredients, making it accessible even for novice cooks. The dish is enhanced with aromatic garlic and spices, creating a savory flavor profile that pairs beautifully with the natural sweetness of the peas and the slight bitterness of the spinach. This recipe serves 4-6 people and can be easily doubled if you’re hosting a larger gathering.

Ingredients

• 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups fresh spinach, chopped
• 2 cups vegetable broth (or water)
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Cooking Instructions

1. Prepare the Black-Eyed Peas: If using dried black-eyed peas, rinse them under cold water and soak them in water for at least 4 hours or overnight. Drain and rinse again before cooking. If using canned black-eyed peas, simply drain and rinse them to remove excess sodium.

2. Sauté the Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Then, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

3. Add the Spices: Stir in the ground cumin and smoked paprika, cooking for about 30 seconds until the spices become fragrant. This step helps to release the essential oils in the spices, enhancing the overall flavor of the dish.

4. Combine the Peas and Broth: Add the soaked (or canned) black-eyed peas to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes if using dried peas, or 10 minutes if using canned peas.

Check occasionally and add more liquid if necessary.

5. Add Spinach: Once the peas are tender, stir in the chopped spinach. Cook for an additional 5 minutes, just until the spinach wilts down.

Be careful not to overcook the spinach to retain its vibrant color and nutrients.

6. Season and Serve: Season the dish with salt and pepper to taste. If desired, squeeze fresh lemon juice over the top before serving for an extra zing. Serve warm as a main dish or a hearty side.

Extra Tips

For added flavor, consider incorporating other vegetables such as diced tomatoes, bell peppers, or carrots into the mix. If you want a more robust dish, you can add cooked sausage or bacon for extra protein.

Additionally, this dish can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep. Reheat gently on the stove or in the microwave before serving. Enjoy your Black-Eyed Peas With Spinach as a nutritious and satisfying meal!

Greek Bean Stew With Tomatoes

Greek Bean Stew With Tomatoes, also known as Fasolada, is a traditional and hearty dish that perfectly exemplifies Mediterranean cuisine. This flavorful stew combines the earthy goodness of beans with the vibrant flavors of tomatoes and spices, creating a nourishing meal that’s both satisfying and healthy.

It’s a staple in Greek households, often enjoyed during colder months, but is equally delightful served in warmer weather. This dish isn’t only a great source of protein and fiber but also showcases the simplicity and richness of Greek cooking.

Preparing Greek Bean Stew With Tomatoes is straightforward and requires minimal ingredients, making it a perfect option for busy weeknights or leisurely weekend meals. The stew benefits from the use of fresh herbs and quality olive oil, which enhance its flavor profile and authenticity.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a delicious pot of stew that your family and friends will love.

Ingredients (Serves 4-6):

• 1 cup dried white beans (such as cannellini or navy beans)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 1 bell pepper, chopped (any color)
• 1 can (14 ounces) diced tomatoes
• 3 cups vegetable broth or water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Soak the Beans: Begin by soaking the dried beans in a large bowl of water overnight. If you’re short on time, you can use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour. Drain and rinse the beans before using.

2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.

Then, add the minced garlic, chopped carrot, and bell pepper. Continue to sauté for another 5-7 minutes until the vegetables are softened.

3. Add the Tomatoes and Beans: Stir in the canned diced tomatoes (with their juices) and the soaked beans. Mix well to combine all the ingredients.

4. Pour in the Broth: Add the vegetable broth or water to the pot. Make sure the beans are covered by the liquid, adding more if necessary. Bring the mixture to a boil.

5. Season and Simmer: Once boiling, reduce the heat to low and add the dried oregano, thyme, salt, and pepper. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beans are tender.

Stir occasionally and check the consistency, adding more broth or water if needed.

6. Final Touches: Once the beans are cooked to your liking, taste and adjust seasoning as needed. Remove the pot from heat and allow it to sit for a few minutes.

7. Serve: Ladle the stew into bowls, garnish with fresh parsley, and Serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

For added depth of flavor, consider incorporating a bay leaf during the simmering process and removing it before serving.

You can also personalize your stew by adding vegetables like zucchini or spinach, or even incorporating some spices like paprika or cumin for a different twist.

This dish can be stored in the refrigerator for several days and often tastes even better the next day as the flavors meld together. Enjoy your Greek Bean Stew With Tomatoes as a comforting meal on its own or paired with crusty bread for dipping!

Baked Beans With Feta and Herbs

Baked Beans With Feta and Herbs is a delightful twist on the traditional baked beans, incorporating the creamy texture of feta cheese and the aromatic flavors of fresh herbs. This dish is perfect as a side at barbecues or as a light main course when paired with crusty bread. The combination of beans and feta not only provides a satisfying meal but also packs a nutritional punch, making it a great choice for health-conscious eaters.

The preparation is straightforward and can be made using canned beans or dried beans that have been pre-soaked and cooked. The recipe allows for flexibility regarding herbs and spices, so feel free to experiment with your favorites. The result is a comforting and flavorful dish that will impress your family and friends.

Ingredients (serving size: 4-6 people)

• 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that your beans bake evenly and develop a beautiful golden crust.
2. Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Combine Ingredients: In a large mixing bowl, combine the drained cannellini beans, sautéed onion and garlic mixture, halved cherry tomatoes, crumbled feta cheese, chopped parsley, and oregano. Gently stir to combine, being careful not to mash the beans.
4. Season the Mixture: Add the salt, black pepper, red pepper flakes (if using), balsamic vinegar, and lemon juice to the bowl. Mix everything together until well combined and evenly coated with the seasonings.
5. Transfer to Baking Dish: Pour the bean mixture into a greased baking dish, spreading it out evenly. Make sure the mixture is well distributed so that it bakes uniformly.
6. Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes. The beans should be heated through, and the top should start to turn slightly golden.
7. Serve: Remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with additional fresh herbs if desired.

Extra Tips

For an added depth of flavor, consider roasting the cherry tomatoes in the oven for a few minutes before mixing them with the beans. This will enhance their sweetness and bring a richer taste to the dish.

Additionally, you can substitute or add other herbs, such as basil or thyme, depending on your preference. If you like a bit more tang, a splash of red wine vinegar can also enhance the flavors beautifully. Enjoy your Baked Beans With Feta and Herbs!

Lentil Soup With Lemon

Lentil Soup with Lemon is a delicious and nutritious dish that exemplifies the heart of Greek cuisine. This comforting soup is rich in flavor and packed with protein, making it an ideal meal for vegetarians and meat-lovers alike. The combination of earthy lentils, aromatic vegetables, and the bright tang of lemon creates a harmonious balance that warms the soul and delights the palate.

It’s perfect for a chilly day, as well as a great way to incorporate healthy ingredients into your diet. This soup isn’t only easy to prepare but also versatile, allowing for adjustments based on personal preferences or dietary restrictions. Serve it as a main dish accompanied by crusty bread or as a starter before a larger Greek feast.

With its deep, savory flavor and zesty finish, Lentil Soup with Lemon will quickly become a favorite in your home.

Ingredients (Serves 4-6)

• 1 cup green or brown lentils, rinsed and drained
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth or water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Sauté the Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally, until the vegetables are soft and the onions are translucent, about 5-7 minutes. This step builds the base flavor of your soup.
2. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and a pinch of salt and pepper. Cook for an additional minute until the garlic is fragrant. Be careful not to let the garlic brown, as it can become bitter.
3. Incorporate Lentils and Tomatoes: Add the rinsed lentils and the canned diced tomatoes (with their juices) to the pot. Stir well to combine all the ingredients, ensuring the lentils are evenly distributed.
4. Add Liquid and Seasoning: Pour in the vegetable broth or water and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for about 30-35 minutes, or until the lentils are tender.
5. Finish with Lemon and Adjust Seasoning: Once the lentils are soft, remove the bay leaf. Stir in the fresh lemon juice and taste the soup, adjusting the seasoning with more salt and pepper if needed. The lemon juice adds a bright flavor that elevates the dish.
6. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread or a side salad if desired.

Extra Tips

For an added depth of flavor, consider incorporating smoked paprika or cumin into the sautéed vegetables. If you prefer a creamier texture, you can blend a portion of the soup and then mix it back in.

Additionally, feel free to customize your soup by adding other vegetables like spinach or kale, or even a splash of balsamic vinegar for an extra layer of tangy richness.

Chickpea and Spinach Stew

Chickpea and Spinach Stew is a hearty and nutritious dish that embodies the flavors of Greek cuisine. This stew isn’t only comforting and satisfying but also packed with protein and fiber, making it an excellent choice for both vegetarians and meat-eaters alike. The combination of chickpeas, fresh spinach, and aromatic spices creates a deliciously rich flavor that warms the soul, perfect for a family meal or a cozy dinner with friends.

This dish is easy to prepare and can be ready in just under an hour. The simplicity of the ingredients allows the natural flavors to shine through, making it a wonderful option for a weeknight dinner or meal prep. Serve it with a side of crusty bread or over a bed of fluffy rice to complete the experience.

Now, let’s explore the ingredients and cooking instructions for this delightful Chickpea and Spinach Stew.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach, roughly chopped
• 2 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant, being careful not to burn it.
2. Add Spices: Sprinkle in the ground cumin and smoked paprika, stirring well to coat the onions and garlic. Cook for about 1-2 minutes to allow the spices to bloom and release their flavors into the oil.
3. Incorporate the Chickpeas and Tomatoes: Add the drained chickpeas and canned diced tomatoes to the pot. Stir everything together, allowing the mixture to combine and heat through for about 3-4 minutes.
4. Pour in the Broth: Pour in the vegetable broth and bring the stew to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together and the stew to thicken slightly.
5. Add the Spinach: Gradually add the chopped spinach, stirring it into the stew. Cook for another 2-3 minutes, or until the spinach has wilted down and is tender.
6. Season and Finish: Season the stew with salt and pepper to taste. Squeeze in the juice of one lemon to brighten the flavors. Stir well and remove from heat.
7. Serve: Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or over rice if desired.

Extra Tips:

For an added depth of flavor, consider incorporating additional vegetables such as carrots or bell peppers into the sauté phase. You can also customize the spice level by adding a pinch of red pepper flakes if you enjoy a bit of heat.

This stew can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to develop even further. Additionally, it freezes well, making it a great option for meal prepping. Enjoy your delicious Chickpea and Spinach Stew!

Fasolia Me Kreas (Beans With Meat)

Fasolia Me Kreas is a delightful Greek dish that combines tender white beans with savory meat, creating a comforting and hearty meal. This traditional recipe is often enjoyed during colder months, offering warmth and nourishment. The combination of flavors from the beans, tomatoes, and herbs, along with the richness of the meat, makes it a favorite among families and friends.

It’s often served with crusty bread or rice, making it a complete and satisfying meal.

To prepare this dish, you’ll need some time for soaking the beans and allowing them to simmer to perfection. The slow cooking process not only enhances the flavors but also allows the beans to absorb the succulent juices from the meat. This dish is a wonderful way to incorporate legumes into your diet while enjoying the robust flavors of Greek cuisine.

Ingredients (serving size: 4-6 people)

• 1 cup dried white beans (such as cannellini or great northern), soaked overnight
• 1 pound beef or lamb, cut into cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef or vegetable broth
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• Fresh parsley, for garnish

Cooking Instructions

1. Soak the Beans: Begin by rinsing the dried white beans and placing them in a large bowl. Cover the beans with water and allow them to soak overnight. This will help soften the beans and reduce cooking time.
2. Prepare the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef or lamb and brown the meat on all sides. This step adds depth of flavor to the dish.
3. Sauté the Aromatics: Once the meat is browned, reduce the heat to medium and add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
4. Add the Tomatoes and Seasonings: Stir in the diced tomatoes, broth, oregano, salt, pepper, and bay leaf. Mix well to combine all the ingredients.
5. Combine with Beans: Drain the soaked beans and add them to the pot. Stir to incorporate them with the meat and sauce.
6. Simmer the Dish: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the meat is cooked through. Stir occasionally and add more broth if necessary to prevent sticking.
7. Final Touches: Once the beans and meat are cooked, taste and adjust seasoning if needed. Remove the bay leaf before serving.
8. Serve: Ladle the Fasolia Me Kreas into bowls and garnish with fresh parsley. Serve hot, accompanied by crusty bread or rice.

Extra Tips

When preparing Fasolia Me Kreas, it’s crucial to soak the beans overnight to guarantee they cook evenly and become tender. If you’re short on time, you can use canned beans, but be sure to add them towards the end of the cooking process to prevent them from becoming mushy.

For added flavor, consider including a splash of red wine while sautéing the meat or adding some chopped carrots and celery with the onions for extra depth. Enjoy this hearty dish as a comforting meal perfect for gatherings or family dinners.

Greek Bean and Rice Casserole

Greek Bean and Rice Casserole is a wholesome and hearty dish that beautifully combines the nutritional benefits of beans and rice with the vibrant flavors of Mediterranean cuisine. This one-pot meal isn’t only easy to prepare but also fills your kitchen with enticing aromas that make it perfect for family gatherings or weeknight dinners. Packed with protein and fiber, this casserole is a delicious way to enjoy a balanced meal while introducing your taste buds to the delightful herbs and spices of Greece.

The versatility of this casserole allows you to customize it based on your preferences or dietary restrictions. You can use different types of beans, such as kidney beans or chickpeas, and even add seasonal vegetables to enhance its nutritional value. Topped with a sprinkle of feta cheese or a drizzle of olive oil before serving, this Greek Bean and Rice Casserole is sure to impress everyone at the table.

Ingredients (Serves 4-6)

• 1 cup long-grain rice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly and thoroughly once it’s placed in the oven.
2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant. This step builds a flavorful base for the casserole.
3. Combine Ingredients: In the same skillet, add the rice, cannellini beans, diced tomatoes (with their juices), vegetable broth, oregano, thyme, paprika, salt, and black pepper. Stir everything together until well combined. The rice will absorb the flavors and moisture from the other ingredients as it cooks.
4. Add Spinach: Gently fold in the chopped spinach, allowing it to wilt slightly from the heat of the mixture. This adds a nutritional boost and vibrant color to your dish.
5. Transfer to Casserole Dish: Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly. Cover the dish with aluminum foil to keep the moisture in while it bakes.
6. Bake the Casserole: Place the covered casserole in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it sit for about 5 minutes. Before serving, sprinkle crumbled feta cheese on top if desired, and garnish with fresh parsley. Serve warm.

Extra Tips

For added flavor, consider marinating your beans in lemon juice and herbs a few hours before cooking. You can also experiment with various spices, like cumin or coriander, to give the casserole a different twist.

If you prefer a creamier texture, stir in a bit of Greek yogurt or cream cheese before serving. Additionally, this casserole can be made ahead of time and stored in the fridge, making it a convenient meal prep option that can be reheated for those busy days.