In her book ‘The Ikaria Way,’ chef Diane Kochilas shares how to adopt the healthy eating habits of Ikaria’s ‘Blue Zone’.

Ah, the secret to living longer: beans! Apparently, the folks on the Greek island of Ikaria have unlocked the ultimate life hack by chowing down on these magical legumes. According to them, beans are like the elixir of life, capable of warding off heart disease and even adding years to your existence. Who knew that a humble bowl of beans could be the key to immortality? But fear not, you don’t need to move to Ikaria to partake in this bean bonanza. Thanks to Greek American chef Diane Kochilas and her cookbook, “The Ikaria Way,” you too can embrace the bean-filled lifestyle and join the ranks of the centenarians.

In her culinary masterpiece, Kochilas lays out a roadmap for achieving longevity through the power of beans, offering tantalizing recipes like lemony fresh fava beans with artichokes and caramelized giant beans with turmeric. Because, you know, nothing screams “living your best life” like a hearty bowl of beans. So, if you’re ready to embark on a journey to bean-filled bliss and potentially add a few extra years to your time on Earth, grab a can opener and let the bean feast begin!

White Bean Stew with Eggplant, Tomato & Feta recipe

Ingredients

4 tbsp extra-virgin Greek olive oil, or more as needed

1 medium red onion, chopped

2 celery stalks, chopped

Greek sea salt to taste

2 garlic cloves, finely chopped

2 medium aubergines (eggplant), trimmed and cut into 1-in (2½-cm) cubes

freshly ground black pepper to taste

2 cups plum tomatoes, drained and chopped

2 (15-oz/425g) cans good-quality cannellini beans, rinsed and drained

1 tsp dried Greek oregano

2 tbsp chopped fresh flat-leaf parsley

2 tbsp crumbled Greek feta or coarsely grated cashew-milk cheddar

Method

Step 1

Heat 2 tbsp ofolive oil in a large wide pot or deep frying pan over medium heat and cook the onion and celery until translucent and lightly browned, about 10 minutes. Season with a pinch of salt while cooking.

Step 2

Stir in the garlic and cook, stirring to soften for about a minute. Remove the onion-celery-garlic mixture to a plate until ready to use and replenish the olive oil with an additional 2 tbsp.

Step 3

Add the aubergines cubes to the pan, raise the heat a little, and cook, stirring, until the cubes are lightly browned. Add the onion-celery-garlic mixture back to the pan. Pour in the tomatoes. Season to taste with additional salt and a little black pepper, and let the mixture simmer for about 8 minutes, or until the aubergines is soft. 

Step 4

Add the drained beans to the pot, season with oregano, and cook all together for about 15 minutes, or until everything is tender. Just before removing from heat, stir in the parsley.

Step 5

Serve, drizzled with additional olive oil if desired, and topped with the crumbled feta or cashew-milk cheddar.