Fasolada: the greek traditional bean soup
Its difficult to write about the following dish as anyone that has been to Greece or is Greek knows about it. We always said that in general there are no Greek, or Turkish, or Serbian, or Italian dishes as the cuisines are more or less inter connected and have the same basis.
Nevertheless, they are some recipes that characterize each country and its like screaming that they are from that specific place.
This tomato bean soup, which is called Fasolada in Greek, is one of the most characteristics dishes you will find in Greece and one that is perfect for the winter. Trying to pronounce it can be a little bit difficult, but then again most of the recipes over here i guess would make you feel the same.
The recipe is really simple but it takes a lot of preparation in order to succeed the proper taste.
Let’s take everything from the beginning…
First there was total darkness in the universe…
….”fast forward some millions of years”…
FASOLADA –BEAN SOUP
- 500gr of medium beans
- 3 carrots sliced
- 2 medium onions sliced
- 2 celery sliced
- 1 tomato juice can
- 1/2 cup of Olive Oil
Boil the beans in pot for 35-40 mins and then strain them. Slice all the vegetables . Add in the pot the Olive Oil, as well as the vegetables and stir them really good as they start to sizzle. Pour the tomato can and stir it good so it can mix with all the other vegetables. Then we add the half cooked beans and we pour a bit of boiled water so it can cover all the ingredients. Cover the pot and continue to boil for 30-40 mins.
Add salt and water as well as Olive oil to make the bean soup more juicy. Serve it with Olives or pickles.