Slow-cooked beans and garden vegetables (Fasoles) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 186) by Georgina Hayden

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Clean Monday sesame bread (Lagana); Pickled caper stalks (Kapari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak overnight, or can substitute with jarred or tinned beans.

  • CourtneyT on February 16, 2024

    I cheated and used Bold Beans and my slow cooker, but otherwise stuck to the recipe. We both really enjoyed the classic simplicity of this stew. It was very comforting and down to earth. It was also a great way to use up the random vegetables knocking around in the fridge. I will definitely make again.

  • tarae1204 on June 18, 2022

    Although the point of the recipe is to slow cook a pot of beans and simple vegetables, I adapted it to my instant pot for 30 minutes with natural release, and the beans were cooked through. The recipe calls for one teaspoon salt and doesn’t give an exact water measurement. I used 7 cups water and 1.5 teaspoons salt. The water quantity worked fine. It did need more salt, however — probably 2 teaspoons total would’ve been a better starting point. It also benefitted from table side garnish of lemon and olive oil. The final dish is as it sounds: very simple and clean in flavor, and a little too restrained for my own taste.

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