Ghiveci de Post cu Fasole — Romanian Bean and Vegetable Stew

Romanian Fast With Oil Published June 13, 2026

Romanian ghiveci is a slow-cooked garden in a pot — but the de post version made for the long fasts leans on beans to turn a vegetable medley into a true meal. White beans simmer down with peppers, eggplant, zucchini, and tomatoes until everything is meltingly soft and bound in a thick, oily, garlicky sauce. It is the kind of stew that tastes even better the next day, and a Romanian table would never apologize for putting it out as the main event during Lent.

The beans are the point: they make this hearty enough to work after a day of labor, with enough protein to matter over weeks of fasting. Sunflower oil, sweet peppers, and a generous finish of dill and parsley give it the warm, sun-baked flavor of a Carpathian summer kitchen.

Written for oil days. For strict no-oil days, build the stew in broth instead of oil and add a splash of sauerkraut brine at the end for brightness; it stays just as substantial.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 6
TIME: 1 hour 15 minutes

INGREDIENTS

- 1 1/2 cups (300g) dried white beans, soaked overnight (or two 400g cans, drained)
- 4 tablespoons sunflower oil (omit for strict days)
- 2 onions, diced
- 2 red bell peppers, cut into strips
- 1 medium eggplant, cubed
- 1 medium zucchini, cubed
- 4 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 2 bay leaves
- 1 1/2 cups (360ml) vegetable broth or water
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 large bunch dill and parsley, chopped

METHOD

1. If using dried beans, cook the soaked beans in plenty of unsalted water for 45-60 minutes until tender, then drain. (Canned beans need no pre-cooking.)

2. Heat the sunflower oil in a large heavy pot over medium heat. Add the onions and cook 6-7 minutes until soft. Add the peppers and cook another 5 minutes. (For strict days: sweat the onions and peppers in a ladleful of broth instead.)

3. Add the eggplant and zucchini and cook, stirring, for 6-8 minutes until they begin to collapse. Stir in the garlic, paprika, and tomato paste and cook 1 minute until fragrant.

4. Add the chopped tomatoes, broth, bay leaves, salt, and pepper. Bring to a simmer.

5. Stir in the cooked beans. Reduce the heat, cover partially, and simmer gently for 25-30 minutes, stirring now and then, until the vegetables are very soft and the sauce is thick.

6. Taste and adjust salt. Stir through most of the dill and parsley, let stand 5 minutes off the heat, and serve scattered with the rest. Mămăligă (polenta) or crusty bread on the side.

NOTES

- For strict no-oil days, omit the oil (see step 2) and finish with a tablespoon of sauerkraut brine for lift.
- This is a use-what-you-have stew: green beans, okra, or carrots all belong here.
- It deepens overnight; make it a day ahead if you can.
- For extra protein, swap half the white beans for chickpeas.