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Kreas me Fasolia

Serves 4 to 6 Entree meat

Kreas me Fasolia

Kreas me Fasolia is a beloved staple in Greek homes, a dish that finds its way to the table throughout the year. It’s a reflection of everyday comfort, with ingredients that speak of simplicity and tradition. This recipe captures the essence of how it's prepared and enjoyed in family kitchens, where olive oil flows generously, and lemon is always on standby, ready to add a bright note to the rich flavors.

The dish brings together tender beef and creamy white beans, simmered slowly in a tomato base that’s both hearty and soothing. The onion lends a subtle sweetness, while olive oil enriches every bite with smoothness. Seasoned with just the right touch of sea salt and black pepper, it’s a comforting embrace of flavors, perfect for a cozy meal at home.

Ingredients

  • 800 gbeef — cubed
  • 400 gdried white beans — soaked
  • 400 gtomatoes
  • 1onion
  • 100 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Rinse the 400 g of dried white beans under cold water, removing any debris. Place them in a large bowl and cover with plenty of water. Let them soak overnight or for at least 8 hours to soften. This will ensure the beans cook evenly and absorb flavors well.
  2. Drain the soaked beans and transfer them to a large pot. Cover with fresh water, ensuring the water level is about 2 inches above the beans. Bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender but not mushy, about 45 minutes to 1 hour. The beans should be soft enough to bite through easily but still hold their shape.
  3. While the beans are cooking, cut the 800 g of beef into large chunks, about 2 inches each. Season generously with fine sea salt and black pepper. Heat 100 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until a deep golden crust forms, then remove and set aside.
  4. In the same pot, add 1 finely chopped onion to the remaining oil and beef drippings. Sauté over medium heat until the onion becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for the dish.
  5. Chop the 400 g of tomatoes into small pieces and add them to the pot with the onions. Cook until the tomatoes break down into a sauce, about 10 minutes. The mixture should be thick and slightly chunky, with the oil beginning to separate from the tomatoes.
  6. Return the browned beef to the pot, nestling it into the tomato mixture. Pour in enough water to just cover the meat. Bring to a simmer, then cover and reduce the heat to low. Allow the beef to braise gently for about 1.5 to 2 hours, or until it is tender and easily pierced with a fork.
  7. Once the beef is tender, drain the cooked beans and add them to the pot. Stir gently to combine, ensuring the beans are well-coated with the tomato sauce. Taste and adjust seasoning with more salt and black pepper if needed. Let the mixture simmer together for another 15 minutes, allowing the flavors to meld.
  8. Serve the Kreas me Fasolia hot, accompanied by crusty bread, rice, or potatoes. The dish should be rich and hearty, with tender beef and beans in a flavorful tomato sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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