Athanasia’s Cranberry Bean Stew (Fasolia Handres tis Athanasias)

Athanasia Moraiti, my late mother in law, cooked the mottled fresh cranberry beans together with potatoes and peppers, a combination I had not considered until I tasted it, and loved it.  I was under the impression that shelled beans and potatoes were not the best combination for a hearty stew, but I was wrong.

Fresh cranberry beans, called handres (beads), are sold frozen in Greece; they are delicious and cook very fast. Dried beans of any kind, not just cranberry, can also be used for this dish.

Feta cheese, with its salty-sour taste, complements ideally this as any bean stew.




4 servings




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