Fasolada: the greek traditional bean soup2011-11-23
- Servings : 3-4
- Prep Time : 0m
- Cook Time : 45m
- Ready In : 45m
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
- 500 gr of butter beans
- The leaves from 3-4 sticks of celery
- 1 can of tomato juice
- 1 fresh tomato (not necessary but increases the taste)
- 2-3 carrots sliced
- 1 onion chopped.
- 1 table spoon of olive oil
- Salt, pepper
Important thing is that you need to leave the beans in a pot full of water for at least 6-7 hours allowing them to soak. That makes the beans to soft and makes them to increase in size. Yes really! I didn’t believe it until I saw it with me own eyes :)
If you are like me, and you work during the day, you leave them from the morning soaking (or the previous night) and then you remove the water cleaning the beans.
Again you put the beans in the pot with fresh water and you add the carrots. In high heat bring it to a boil. (the amount of the water you are going to add will determine and the thickness of the soup) Now depending on how much you have left the beans to soak, you will need less time to boil them. Personally I left the beans to soak almost 12 hours, and after 45-50 minutes of boiling, I saw that the beans were almost ready.
When you see the beans that are getting ready, you add the onions, the can of the tomato juice and the fresh chopped tomato, celery,Olive oil, pepper and salt.
Let them boil for 30 more minutes. Depending on how thick you want your soup you may decide when to remove them from the heat.
Serve the food with greek salad and pickles…if you have.
You can add more things to the soup but those are the basic ingredients. For example my mother used to add sausages in order to make me eat it when I was a kid. That made it feel like the spetsofai recipe.
Beans are nutritious but quite “heavy” for the stomach. Not for the faint heart ones..