One of the most traditional Greek dishes. There are many variations of this recipe in different areas of Greece but this one here is from Northern Greece, Macedonia. The simplest and easiest! Just for your information, the success to a great Fasolada starts from the type of beans you will find. They should have a thin skin (peel) and they should have a rich sweet flavour! You will probably find good quality beans at a delicatessen! Give it a shot!
- 300g white beans
- 1 cup Olive oil
- 1 large onions
- 2 carrots
- 1 branch celery
- 1 whole red sweet pepper
- Either 4 ripe grated tomatoes or 100g tomato puree (preferably home made)
- First we put the beans into cold water and and leave them overnight so that they can double in size by the next morning. Its an important step so that the soup isn’t to heavy on the stomach!
- Rinse off the beans in the morning and add them to a pot with 1L and a half of water. Clean and chop your vegetables into either small pieces except for the Red pepper. That goes in whole! I would suggest grating your onion too!! Add them all to the beans and simmer for at least an hour and a half before adding your salt and tomato. Then we simmer for an extra 30 min.
- When the food is done, we remove the pepper, peel the skin off, blend it to a puree and put it back inside our soup and mix well. It enhances the flavour, taste and smell!
- We add the oil at the end, turn it up for 5min high heat until it reaches boiling point. This creates the correct texture in our soup! When the food is done, we remove the pepper, peel the skin off, blend it and put it back inside our soup and mix well. It enhances the flavour!
- Your Fasolada is ready! Taste for salt and serve with freshly toasted bread and some olives.