Bean Soup (Fasolada)
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Today, we will prepare a well-crafted traditional bean soup, humble but wonderfully healthy and nutritious! It's one of the classic Greek dishes that generations have grown up with—rich, tasty, and perfect to pair with olives, smoked pork, or sausages, along with rustic bread and feta cheese. Absolutely delicious!
Ingredients:
• 500g of your preferred beans, soaked overnight in water (I chose medium-sized beans)
• 2 finely chopped dried onions
• 2 tbsp tomato paste
• 3 carrots, sliced
• 1 dried chili pepper
• 2 celery stalks, sliced into rounds
• 1 cup olive oil
• ½ tsp ground cumin
• Salt and pepper
• Optional: finely chopped parsley and Florina pepper
Directions
1. Soak the beans overnight in water from the previous day.
2. In a pot, bring the soaked beans to a boil (and skim off any foam) for 5-8 minutes, then drain them.
3. In the same pot, add ½ cup of olive oil and saute the tomato paste, onions, carrots, and celery. Next, add the beans, stir them 2-3 times, and add enough boiling water to cover the beans by about 5 cm. Reduce the heat and simmer with the lid slightly ajar for approximately 1-1½ hours.
4. After that, add salt and pepper to taste and remove it from the heat.
5. Drizzle the remaining olive oil over the soup before serving.
Enjoy your Fasolada, optionally garnished with finely chopped parsley and Florina pepper!
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