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Fasolia Hantres

Servings: 4


  • 450 gr. cranberry beans
  • 2 Onions chopped
  • 1-2 carrots chopped
  • 3 tbsp parsley chopped, stems revomed
  • 1 tbsp fresh mint or 1 tsp dried mint
  • 1 tspn sugar
  • 400 gr tomatoes chopped
  • Salt and pepper to taste
  • 70 ml extra virgin olive oil
  • 500 ml. water


  • If you have fresh cranberry beans, remove them from their pods. 2. In a large pot, add a bit of olive oil and sauté the chopped onions, after a few minutes add the carrots and cook until soft in medium heat. Add the sugar, stir well and keep sautéing for 4-5 minutes. 3. Add in the cranberry beans and mix well. 4. a few minutes, add in the chopped tomatoes and the warm water. Place the lid on top and lower the heat to a simmer. The cranberry beans need approximately 45 minutes to cook. You might need to add water as you go, so keep an eye on it. 5. Towards the end, the last 10 minutes, add in your herbs and wait until all water evaporates and you have a thick tomato sauce. If your beans are too hard, top it up with a bit of water and an extra 10 minutes boil.


You can serve it as mezze for 8 or a main dish for 3-4 people.