Fasolada

Soup with white beans, carrots, celery, and plenty of olive oil.

My father asks for “bableves”. I’m trying out Greek recipes to add to my cookbook. Fasolada is a Greek bean soup dish. We had white beans. Bableves is Hungarian for bean soup. It was pretty easy to figure out what to do.

So this is fasolada, which according to Wikipedia is to Greece as Goulash is to Hungary, which is funny because I never actually heard of it until I looked at a list of traditional Greek recipes. Well whatever, it’s Greek, it’s easy to make albeit a little time consuming, and it’s tasty, so why not? ⊂(◉‿◉)つ

It was so tasty I didn’t even need to top it with sour cream! But I did anyway!!! \(^O^)/

Ingredients (for around 4-6 servings, depending on your bowl sizes, or appetite)
500g kilo of dry white beans, or any kind of beans will do
2 cups of water (to start, add more later as needed)
1 red onion
2 large carrots
1/2 cup olive oil
celery leafs* and/or 2 stalks of celery
1 tbsp tomato paste
Seasoning
1 tbsp pepper
salt to taste

Steps
-1. I’d recommend soaking your dry beans overnight in cold water. Make sure there’s a lot of water, because they will be absorbing most of it. This step will make your beans cook much faster.
*0. Tear the leafs off of the ends of your celery, wash them, let them dry, then put them in the freezer overnight.

1. Start by boiling your beans in 2 cups of water, or more. Just make sure they’re covered with water.
2. While your water is coming to a boil, chop up your vegetables; dice the red onion, and roughly chop your carrots and your celery, if you choose to add it. (I didn’t because I didn’t want pieces of celery in my soup at the time, but that doesn’t mean it’s a bad idea!)
3. Once your water comes to a boil, add your chopped vegetables, your frozen celery, olive oil and pepper (BUT NOT YOUR SALT**), and you may want to add more water to the bowl if there isn’t enough to cover your beans and vegetables.
4. Bring the water back up to a boil, then turn the heat down and simmer with the lid on for about an hour and a half, or more, it took mine about 2 hours. You may want to check every so often to see the texture of the beans. Once they lose their crunch and go all soft and mushy, they’re done cooking.
5. Stir in your tomato paste, as it’s best to stir it in near the end of the cooking process of the beans, or even when the beans are done.
6. Once beans are done cooking, add in your salt and taste and adjust until it tastes just right.
7. Serve and consume~!! (´・ω・`)

Notes:
It’s just soup. What kind of notes do you need? I managed to get it right on my first try, you should be able to as well!

Okay well… I accidentally spilled too much black pepper into the pot, so it ended up being very peppery, and that also explains the darker colour… But it still tasted good! It’s just that my mother didn’t like it because it was too strong for her, but I liked it! (´・ω・`)

*Huh? The celery leaves? Oh, it’s just a cool way to use up the leaves on the ends of celery stalks; the soup ends up benefiting from the flavour of celery without having whole chunks of celery floating around in your bowl. Refer to step number 0 to learn more!

**Adding salt at this stage apparently splits the beans. So don’t do it! It’s not worth it man!! ( ꒪Д꒪)ノ

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About Chef Treble

Feed me weird things.

Posted on August 25, 2015, in Greek / Mediterranean, Lunch and Dinner, Vegetarian and tagged , , , , , . Bookmark the permalink. Leave a comment.

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