Fasolada Traditional Greek Recipe

 

Fasolada is a traditional Greek bean stew, often considered the national dish of Greece. It is simple, healthy and full of flavor. Here's a basic recipe:

Ingredients:

·         2 cups dried white beans (e.g. navy or cannellini beans)

·         1/4 cup extra virgin olive oil

·         1 large onion, chopped

·         2 carrots, sliced

·         2 celery stalks, chopped

·         1 red bell pepper, chopped (optional)

·         2-3 cloves garlic, chopped

·         1 can (14.5 oz) crushed tomatoes (or 2 fresh tomatoes, chopped)

·         1 teaspoon dried oregano

·         1/2 teaspoon dried thyme

·         Salt and pepper to taste

·         1-2 tablespoons tomato paste (optional, for greater depth of flavor)

·         1 bay leaf

·         Fresh parsley, chopped (for garnish)

·         Lemon slices (for serving)

Instructions:

Prepare the beans:

Rinse the dried beans and place them in a large bowl.

Cover with water and let them soak overnight (or for at least 8 hours).

If you don't have time, use the quick soak method.

Boil the beans in water for 2 minutes, remove from heat, cover, and let them sit for 1 hour.

Drain and rinse the beans.

Cook the vegetables:

In a large saucepan, heat the olive oil over medium heat.

Add the onion, carrots, celery, and bell pepper (if using).

Sauté for 5-7 minutes, until the vegetables begin to soften.

Add the chopped garlic and cook for about 1 minute, until fragrant.

 Then add the diced tomatoes (or fresh tomatoes), tomato paste (if using), oregano, thyme, bay leaf, salt, and pepper.

Cook for another 5 minutes.

Add the beans:

Add the soaked beans to the pot. Pour in enough water to cover the beans by about 2 inches (about 6 cups).

Bring the mixture to a boil, and then reduce the heat to low.

Cover and simmer for 1 to 1.5 hours, or until the beans are tender.

Finish and serve:

Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf.

Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil.

Serve with lemon slices for squeezing over the top.

 

Enjoy your bean soup with some bread on the side for a comforting meal!