Φασόλια Γίγαντες Γιαχνί — Greek White Bean Yahni with Tomato and Herbs (No Oil)

Greek Fast Without Oil Published June 13, 2026

Yahni is the Greek word for a slow tomato-and-onion braise, and giant white beans cooked this way make one of the most satisfying strict-fast dishes in the whole repertoire — no oil at all, yet so deeply flavored you will never miss it. The trick is patience: onions, garlic, and carrot are sweated soft in their own water, tomato is cooked down until jammy, and the big creamy butter beans simmer in it all until the sauce turns thick and rich, scented with oregano, bay, and a final shower of parsley.

This is exactly the dish to reach for on a strict Wednesday or Friday, when oil is off the table. The beans bring real protein and the kind of dense, satisfying chew that keeps you full for hours, while the slow-cooked tomato gives it all the savor of a long Sunday braise.

To make it for ordinary oil days, sweat the vegetables in 1/4 cup olive oil and finish with a drizzle — it becomes the classic gigantes yahni. For fish days, a few flakes of grilled fish alongside turns it into a full taverna plate.

FASTING LEVEL: Fast Without Oil (oil-day and fish-day versions in notes)
SERVINGS: 4
TIME: 50 minutes (with cooked beans)

INGREDIENTS

- 3 cups (500g) cooked giant/butter beans or large white beans (gigantes), drained
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1 can (400g) chopped tomatoes (or 4 ripe tomatoes, grated)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- Pinch of chili flakes (optional)
- 1 to 1 1/2 cups (240-360ml) water or bean broth
- Salt and black pepper to taste
- Juice of 1/2 lemon
- A generous handful of chopped fresh parsley

METHOD

1. Put the onion, garlic, carrot, and celery in a wide pan with about 1/2 cup of water. Cook over medium heat, stirring, until the water cooks off and the vegetables are soft and beginning to stick — about 10 minutes. Add small splashes of water whenever it threatens to catch, sweating the vegetables rather than frying them.

2. Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, oregano, bay leaf, and chili flakes if using. Simmer for 8-10 minutes until the tomato darkens and thickens into a jammy sauce.

3. Add the cooked beans and enough water or bean broth to just cover. Season with salt and pepper. Bring to a gentle simmer.

4. Cook, uncovered, for 15-20 minutes, stirring gently now and then, until the sauce is thick and clings to the beans. Some beans will break down and naturally thicken the braise — that's good.

5. Remove the bay leaf. Stir in the lemon juice and most of the parsley. Taste and adjust salt, pepper, and lemon.

6. Let it rest off the heat for 5-10 minutes so the flavors settle. Serve warm, scattered with the remaining parsley, with bread alongside.

NOTES

- For ordinary oil days, sweat the vegetables in 1/4 cup olive oil instead of water and finish with a generous drizzle — this is classic gigantes yahni.
- For fish days, serve with flakes of grilled or baked white fish on the side.
- Grated fresh tomatoes give the brightest flavor in summer; good canned tomatoes are excellent the rest of the year.
- For extra protein, the dish takes well to a handful of cooked chickpeas or lentils stirred in with the beans.