The Last Truly Affordable Taverna in Greece?
In a summer of soaring prices,...
Fasolada appears in many variations across Greece, but it is particularly beloved in its most traditional form, with carrot, celery, onion and olive oil.
Chef: Asterios Kostoudis
Preparation & Cooking time: Prep time: 10 minutes Soaking time: 12 hours Cooking time: 2 hours
Serves: 4
Method
To prepare the classic traditional fasolada, start by draining the soaked beans and setting them aside in a colander.
Heat the olive oil in a large pot over medium heat. Add the onions, leek and garlic and sauté for 4-5 minutes, until softened. Stir in the tomato paste and continue sautéing for another 2-3 minutes.
Add the beans, the celery stalks and 1.5 liters of hot water. Bring to a boil, skimming off any foam that rises to the surface.
Add the bay leaves and chili flakes, lower the heat and simmer for about 1½ hours, or until the beans are tender.
Stir in the tomatoes, carrots, salt and pepper and cook for another 15 minutes, until the carrots are soft. Finally, add the chopped celery leaves and a drizzle of extra olive oil.
Stir, remove from the heat and serve immediately.
To serve: Traditionally enjoyed with black olives, smoked herring and rustic country bread.
Originally published in Greek at gastronomos.gr.
Ingredients
- 400 g dried white beans, soaked overnight
- 2 dry onions, finely chopped
- 1 leek, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp tomato paste
- 2 celery stalks (stalks and leaves chopped separately)
- 2 bay leaves
- ½ – 1 tsp hot chili flakes (boukovo)
- 1 can (420 g) whole peeled tomatoes, puréed
- 2 carrots, cut into small cubes
- 100 ml olive oil, plus a little extra for finishing
- Salt and freshly ground black pepper
