One-Pot Braised Giant Beans With Eggplant, Tomatoes & Greek Feta
This hearty Giant Bean Stew with Eggplant, Tomato & Feta is inspired by a traditional Ikaria recipe from my book The Ikaria Way and appears in Episode 7 of My Greek Table Season 5: The Flavors of Longevity. Beans are one of the most important longevity foods in the Greek diet—especially in Ikaria, one of the world’s famed Blue Zones, where beans and vegetables form the foundation of everyday meals. In this comforting Mediterranean dish, Greek giant beans simmer together with eggplant, tomatoes, and herbs to create a nutrient-dense, fiber-rich stew that exemplifies the wholesome simplicity of Greek plant-based cooking. Finished with feta or plant-based cheese, it brings together key elements of Greek longevity cuisine, the Mediterranean diet, and the “flavors of longevity” celebrated throughout the series.
Ingredients
- 1 pound Greek giant beans soaked overnight then boiled
- 4 tablespoons extra-virgin Greek olive oil or more as needed
- 1 medium red onion chopped
- 2 celery stalks chopped
- Greek sea salt to taste
- 2 garlic cloves finely chopped
- 2 medium eggplants trimmed and cut into 1½-inch (4-cm) cubes
- Freshly ground black pepper to taste
- 2 cups plum tomatoes drained and chopped
- 1 teaspoon dried Greek oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons crumbled Greek feta or coarsely grated cashew-milk cheddar
Instructions
Prepare the Beans:
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Soak the giant beans overnight in plenty of water. Drain. Transfer to a pot with fresh unsalted water, bring to a boil, and cook for 1–1½ hours, until tender but still al dente. Drain, reserving some cooking liquid.
Cook the Aromatics:
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Heat 2 tablespoons olive oil in a large pot or deep frying pan over medium heat. Cook the onion and celery until soft and lightly browned, about 10 minutes, seasoning with a pinch of salt. Add the garlic and cook for 1 minute more.
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Remove the mixture to a plate. Add 2 more tablespoons olive oil to the pot.
Cook the Eggplant:
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Raise heat slightly and add the eggplant cubes. Cook, stirring, until lightly browned. Return the onion-celery-garlic mixture to the pot. Add the tomatoes, season with salt and pepper, and simmer for 8 minutes, until the eggplant softens.
Combine & Simmer:
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Add the cooked beans and oregano to the pot. Cook everything together for about 25 minutes, adding a little reserved cooking liquid if needed to loosen the stew. Stir in the parsley just before removing from heat.
Finish & Serve:
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Serve warm, drizzled with extra olive oil and topped with crumbled feta or plant-based cheese, if desired.
