📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, Fasolia Handres celebrates the creamy texture and nutty profile of fresh or dried Borlotti beans. Simmered in a rich, silken tomato sauce infused with high-quality extra virgin olive oil and aromatic herbs, this dish is a masterclass in Mediterranean comfort. It is a vibrant, heart-healthy stew that tastes even better the next day as the flavors deepen and the olive oil emulsifies into a luxurious glaze.
🥗 Ingredients
The Beans
- 500 grams Borlotti Beans (fresh shelled, or dried beans soaked overnight)
- 2 pieces Bay Leaves (dried)
The Aromatics and Vegetables
- 3/4 cup Extra Virgin Olive Oil (divided into 1/2 cup for cooking and 1/4 cup for finishing)
- 1 large Red Onion (finely diced)
- 1 medium Leek (white and light green parts only, thinly sliced)
- 2 medium Carrots (cut into 1/2 inch rounds)
- 2 pieces Celery Stalks (finely chopped)
- 3 pieces Garlic Cloves (minced)
The Sauce and Seasoning
- 1 tablespoon Tomato Paste (double concentrated)
- 2 cups Grated Fresh Tomatoes (or canned crushed tomatoes)
- 3-4 cups Vegetable Broth (hot, as needed)
- 1/2 teaspoon Honey (to balance the acidity of the tomatoes)
- 1/2 teaspoon Smoked Paprika (sweet)
- to taste Sea Salt (do not add until the beans are tender)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
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1
If using dried Borlotti beans, ensure they have been soaked in plenty of water for at least 8-12 hours. Drain and rinse them thoroughly before starting.
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2
Place the beans in a large pot and cover with 2 inches of cold water. Bring to a boil for 5 minutes, then drain and rinse the beans again. This step helps with digestibility and creates a cleaner flavor.
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3
Clean the pot and return it to medium heat. Add 1/2 cup of the extra virgin olive oil.
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4
Sauté the diced onion, sliced leek, and celery for 5-7 minutes until softened and translucent, but not browned.
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5
Add the carrots and minced garlic, stirring for another 2 minutes until the garlic is fragrant.
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6
Stir in the tomato paste and cook for 1 minute, allowing it to slightly caramelize against the bottom of the pot to deepen the flavor.
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7
Add the blanched beans, bay leaves, and smoked paprika. Stir well to coat the beans in the aromatic oil.
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8
Pour in the grated tomatoes, honey, and enough hot vegetable broth to cover the beans by about an inch.
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9
Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 45-60 minutes. The timing depends on the freshness of the beans; they should be buttery soft but not falling apart.
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10
Check the pot occasionally; if the liquid reduces too much before the beans are tender, add a splash more hot broth.
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11
Once the beans are tender, add the salt, black pepper, and half of the fresh parsley. Simmer uncovered for another 10 minutes to allow the sauce to thicken into a rich glaze.
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12
Remove from heat. Stir in the remaining 1/4 cup of raw extra virgin olive oil and the fresh dill. This 'finishing' oil provides the characteristic Lathera sheen and peppery finish.
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13
Let the dish rest for at least 15 minutes before serving. This allows the beans to absorb the remaining juices and the flavors to settle.
💡 Chef's Tips
Never salt the beans at the beginning of cooking, as this toughens their skins and prevents them from becoming creamy. For the most authentic flavor, use the highest quality Greek extra virgin olive oil you can find; it is the primary 'sauce' of the dish. If you cannot find fresh Borlotti, 'Cranberry beans' are the exact same variety and work perfectly. If using canned beans, reduce the cooking time to 20 minutes and use less broth, but the texture will not be as silky as starting from dried or fresh. To make the sauce even thicker, use a wooden spoon to mash a small handful of beans against the side of the pot during the final 10 minutes.
🍽️ Serving Suggestions
Serve with a generous slab of tangy Feta cheese sprinkled with dried oregano. Pair with crusty sourdough bread or warm pita to soak up the delicious olive oil and tomato sauce. A side of Kalamata olives and pickled peppers provides a sharp contrast to the creamy beans. Enjoy with a crisp, chilled glass of Assyrtiko or a light Greek rosé. Serve at room temperature rather than piping hot to fully appreciate the complex notes of the olive oil.