Keith’s Greek Fasolada




  • 1 lb dried white beans
  • 1 large yellow onion, peeled and roughly chopped
  • 3 carrots, peeled and sliced
  • 3 sticks celery, strings removed and sliced
  • 3 ripe tomatoes, peeled, seeded and roughly chopped (or 1-15oz can peeled tomatoes)
  • 2 tbsp tomato paste
  • 2-3 teaspoons Keith Lorren's All Purpose Seasoning
  • 5 tbsp olive oil
  • 2 bay leaves
  • Handful of fresh flat-leaf parsley leaves
  • 1/2 teaspoon oregano
  • Salt
  • Freshly ground black pepper


  1. Drain the beans and place in a large saucepan.
  2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
  3. Begin Simmering for 45 minutes.
  4. In a separate pan, sweat all the other ingredients in olive oil.
  5. Add mixture to beans.
  6. Continue cooking until beans are tender, about 25 minutes.
  7. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.
  8. Drizzle with Olive oil and enjoy!