Traditional Greek Bean Soup Recipe Fasolada Food

FASOLADA (GREEK BEAN SOUP)

Steps:

• Cook the beans until tender. Drain.
• In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
• Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.

FASOLATHA (GREEK BEAN SOUP)

Steps:

• Soak the beans in water over night.
• Strain the water and place the beans in a pot with new water.
• Bring to a boil, remove from heat; strain water.
• Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

FASOLADA - TRADITIONAL GREEK BEANS RECIPE

Steps:

• We put the onions and some olive oil in a medium size pot. We cook until softens. We add the beans and we cook for 3-4 minutes.
• We add the water, we cover the pot, we reduce to medium heat and we boil for 30 minutes.
• We add the celerey and the carrots and we continue to cook for 40 more minutes. It's important during the cooking to always have enough water in the pot and to stir regularly.
• We check if our beans and vegetables are ready (soft when bitten). When ready, we add salt and pepper. We stir. We serve with 1 table spoon of olive oil and lemon juice. Enjoy!
• We can accompany this dish with: black olives, spring onions choppped and salted, any salted meat or fish, smoked herring or country made sausage.
• A link to our blog with the recipe: http://littlecookingtips.blogspot.com/2012/01/white-bean-soup-fasolada-traditional.html.

ANCIENT BEAN SOUP - (FASOLADA)

Steps:

• Soak the beans in water over night.
• Then boil them with a bay leaf, in water just to cover for 5 minutes.
• Take the pot off the heat and cover for 1 hour.
• Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
• Add this to the beans.
• Add the honey and allow to boil slowly for a few more minutes.
• Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.

FASSOULADA (GREEK BEAN SOUP)

Steps:

• Drain beans and place in large saucepan.
• Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
• Add all other ingredients except salt and pepper.
• Simmer for 1-1/2 hours or until tender.
• Allow to cool slightly.
• Season with salt and pepper and serve.

FASOLADA (GREEK NAVY BEAN SOUP)

Steps:

• Leave beans to soak over night.
• Chop carrots, onions and celery ribs (with leaves) and add to pot with garlic sauteing in EVOO.
• Add tomato paste, sauce, and whole tomato, crush in hand.
• Add navy beans.
• Add enough water to cover, and remaining EVOO.
• Boil covered for an hour, turn way down heat, and simmer at least 4 hours. The longer, the better.
• Enjoy with additional EVOO on top, crusty bread, and a good hunk of feta.