What is really typical Greek? I am asked that every now and then and I always owe the answer, because otherwise I would have to limit myself. My environment is always amazed at the typical Greek recipes that I present here in the blog and that they don’t associate with Greece at all. This Fassolada, for example, is really typical Greek and a dish that is often served on cold winter days. Legumes (óspria) with vegetables – really nice and satisfying, healthy and inexpensive. Greek cuisine knows countless combinations.
By the way, celery sticks are typical for Fasoláda. The leaves and the tender stems are mainly used. Celery fans should try this.
Who likes it hot: He can also season with Bukowo. These are flakes and seeds of a Mediterranean chili.
What do we eat with it? Plenty of bread, pickled vegetables, anchovies, etc. Many refine the soup with vinegar or lemon. But I don’t like that very much. With me it is bread and a few olives (exclusively from Kalamata).
Ingredients for two portions
300 g white beans (small or medium)
1 large onion
3-4 small carrots
1 clove of garlic
1 dried chilli pepper (who likes it)
1 tbsp tomato paste
100 ml strained tomatoes
2 bay leaves
1 teaspoon sweet paprika powder
50 ml olive oil plus 2 tablespoons
freshly ground black pepper
a few sprigs of parsley
The evening before, soak the beans in plenty of cold water and leave to stand overnight.
The next day drain off the water and place the beans on top with fresh, unsalted water and boil. Cook for about 30 minutes. Drain the half cooked beans and set aside.
In the meantime, clean and chop the onions, celery and garlic clove. Peel and slice the carrots. Remove the seeds from the chilli pepper (if you make it hot, leave the seeds on) and cut into small pieces. Peel the potato.
Heat 2 tablespoons of olive oil in a pot and sauté the vegetables with the chilli pepper lightly. Actually, I only use the vegetables a few times in the oil on a low heat instead of frying them. Add the tomato paste and fry briefly. Then put the beans in the pot as well as the tomatoes and the whole potato. Add enough water to cover the beans about 2 cm. Season with bay leaves and paprika powder. Do not salt under any circumstances!
Simmer over a low heat until the beans are soft. This can take 30 minutes or 60 minutes, depending on the type of bean.
During cooking, check again and again whether water still needs to be poured in. When you notice that the beans are cooked and the sauce has thickened a bit, add the olive oil and salt and let it simmer for a few minutes – enough time to wash and chop the parsley.
I like the Fassolada nice and creamy, so I fish the potato out of the soup, crush it very finely with some cooking stock and put it back into the pot.
Finally, pour the parsley and the freshly ground pepper over the dish and enjoy.
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