Aegean-Style Olive Oil Stewed Beans: Summer’s Refreshing Flavor

A e g e a n - S t y l e O l i v e O i l S t e w e d B e a n s : S u m m e r ’ s R e f r e s h i n g F l a v o r

Stewed beans with olive oil are one of the Aegean cuisine’s timeless favorites. This dish carries the freshness, lightness, and simplicity of summer. When prepared with Savia Olive Oil, it becomes a wholesome and satisfying meal. Served cold, it offers the ultimate refreshing touch for your summer table.

🥗 Ingredients (4–6 servings)

  • 500 g fresh Romano beans (trimmed)

  • 1 large onion (chopped)

  • 2 carrots (diced)

  • 2 potatoes (diced)

  • 3 tomatoes (grated or chopped)

  • 1 tsp sugar

  • 1 tsp salt

  • Juice of ½ lemon

  • ½ cup Savia Olive Oil

  • 1 ½ cups hot water

For garnish:

  • Chopped parsley

👩‍🍳 Preparation

  1. Heat Savia Olive Oil in a pot and sauté the onion until golden.

  2. Add carrots and potatoes, and cook for a few minutes.

  3. Stir in the beans, tomatoes, salt, sugar, and lemon juice.

  4. Pour in hot water, cover, and cook on low heat for 35–40 minutes until beans are tender.

  5. Let the dish cool to room temperature before serving.

✨ Serving Suggestion

Sprinkle with chopped parsley.
Pair with fresh bread or cold mezes for a complete Mediterranean experience.

💡 Savia Tip

This dish tastes even better the next day. Chill it overnight in the fridge to enjoy the Aegean’s refreshing flavor at its best.