Recipe For Fasolada – Traditional Greek Bean Soup
Fasolada – Traditional Greek bean soup – The national dish of Greece
Fasolada, Greek bean soup, a very nourishing dish, lots of protein, fibre and iron, just the thing for an autumn day.
As soon as the first hint of autumn hits, Greeks everywhere, start thinking about fasolada, the national dish of Greece, that’s right, Greece’s national dish is not moussaka, not souvlaki, not tsatsiki, it’s fasolada, bean soup!
Fasolada is easy to prepare, once all ingredients are in the pan, keep your eye on it, give it the occasional stir, it’s important to remember this though; when making fasolada, the night before you’re going to prepare it, put the beans in water and soak all night.
As with most recipes, from all over the world, there are many variations on the Greek bean soup, here is my version.
This recipe makes enough delicious fasolada for four to six people.
Fasolada
Ingredients
500g dry white beans (I use medium or small size, dry , white beans)
2 large onions Chopped
2 cloves garlic Chopped
A good sized bunch of celery
1 bay leaf
6 carrots Chopped
A carton of pummaro ( passata), or tomato juice about 450 gr
Salt & pepper to taste
A good glug of olive oil, about 150-200 mls
Method
As I said, I soak the beans overnight, you don’t have to do this but it means extra cooking time if you don’t.
Having cooked fasolada both ways, with and without soaking overnight, I prefer the soaking overnight version.
After boiling the beans for an hour, drain in a colander, rinse, put back in the pan, half fill pan with hot water and add the chopped onions, garlic,carrots, chopped celery and the bay leaf.
Add the tomato puree or whatever type of tomato you are using and finally the olive oil.
Season with freshly ground black pepper
When I am cooking any type of pulse; beans, lentils etc, I always add the salt after about an hour’s boiling otherwise the skins can be tough.
I leave the salt out next to the pan so as not to forget to add it, which has happened!
Another tip; don’t use beans that have been too long in the cupboard, they will take forever to soften up, if they ever do!
The whiter they are the better, if they are a dark cream or a yellowish colour they are too old.
Bring soup to the boil, turn down the heat and leave to simmer, stirring occasionally, for about one, to one and a half hours, until beans are tender and the soup is thick and creamy.
That’s it!
Traditionally, fasolada is accompanied by feta cheese, olives and a raw onion.
Fasolada with Kalamata olives, feta cheese and raw onion.
Another tradition, is serving fasolada with salted, smoked herring, renga, in Greek.
Kippers to me!
Renga – Greek salted, smoked herring
Another version of fasolada, is white fasolada, meaning, no tomato puree is added, otherwise, the recipe is the same.
This is served with an extra olive oil and a dash of lemon juice.
When I queried MMG (My Greek God) about white fasolada, if he had ever eaten it, his answer was; “Why, I’m not ill am I?”
Doesn’t seem such a good idea then!
“White” Fasolada
Photo from Dianekochilas.com
I’ve never sampled white fasolada, in fact, I’ve never seen it, it was rather difficult to even find a picture of it.
Maybe it’s popular in another region of Greece.
MGG enjoying his favourite Greek dish Fasolada
Obviously, MGG (My Greek God) prefers red fasolada, he wolfed it down and went for seconds!
I’m sure he’ll eat it again tonight for his supper, and if there’s any left, which I doubt, he’ll eat it again tomorrow!
Related Post:
Fakes, Lentil Soup, Greek Style.
