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  1. 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
  2. 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
  3. 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
  4. 4. When the onions have properly carmelized, carefully add the water to deglaze the pan. WARNING: Deglazing a pot creates a quick burst of very hot steam!
  5. 5. Stir and bring the contents of the pot to a simmer.
  6. 6. Using the can opener, open the can of beans.
  7. 7. Add the beans and all remaining ingredients, stir, and return to a simmer.
  8. 8. Stir and simmer the soup until the desired tenderness and flavor is reached (I prefer 45+ minutes). Serve hot or cold.


You can expect ≈2 L (≈2 qt) of Fasolada.




This is my recipe for fasolada, a very important Greek/Mediterranean dish. As it provides a wide range of well-cooked vegetables along with beans, it makes a good, bio-available source of nutrients, especially during fasting periods. Perhaps this is also part of its popularity in Orthodox lands: it requires one pot and little more than a long simmer to cook, and can be adapted to use any vegetables or beans one has on hand. I usually pair this with a denser starch, like sourdough bread, as the caloric density of the soup is not very high.


Despite all the Greek people I know, I actually adapted this recipe in 2014 from a version I found online[1]. I added it to my website on December 7, 2014, after the usual testing and measurement. I haven't modified it since then.

I created and last modified this metadata on December 7, 2014.


  1. 1. The starting point for my version was "Fassolatha | Greek Bean Soup" at http://www.lemonandolives.com/fassolatha-greek-bean-soup/.

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