Wednesday 24 August 2011

Fasolada, Beans soup with carrots and celery (Φασολάδα)

Everyone abroad tends to think that the Greek national food is the pita gyros or the kebab, but actually it is not. Our national food is this one, fasolada. A very simple warm soup, that serves rightly as a main dish. Recipe is for 4-6 servings


400gr dry beans
6 sticks of celery, chopped
4 carrots, chopped
200ml passata
1 teaspoon of tomato puree
2 dried chilli peppers (optional)
Olive oil


You add the beans in the pot together with 2 cups of water, once it comes to the boil and the beans rise to the surface, you add another 4 cups of water. You then also add your carrots, the celery, the passata and the tomato puree, as well as 1 ½ ladles of olive oil. Stir the ingredients and then finally add the peppers if you so wish. You need to cook for 20 minutes in a pressure cooker or else 45 minutes in a normal pot at a medium heat, where you would need to add one extra cup of water.
Once the food is done, check the beans to ensure they are boiled. If they are not, then put back on the heat until they are soft. Once the beans are definitely cooked, then add 1 spoon of salt and stir.
Serve it with lots of bread and feta cheese, which I like to crumble inside and it makes it extra tasty!

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