Fassolatha Recipes

FASOLATHA (GREEK BEAN SOUP)

Steps:

• Soak the beans in water over night.
• Strain the water and place the beans in a pot with new water.
• Bring to a boil, remove from heat; strain water.
• Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)

Steps:

• To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
• Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
• Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
• Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
• Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

FASOLATHA - WHITE BEAN AND TOMATO SOUP

Steps:

• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
• Pour in 3 liters of water and bring to a boil over hight heat.
• Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
• Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
• Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.

FASOLATHA

Steps:

• Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
• Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
• If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

FASSOULATHA (WHITE BEAN SOUP)

Steps:

• Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
• Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.

FASSOLATHA

Steps:

• Rinse beans, soak for 24 hours and drain.
• Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil, reduce heat to low and simmer for 2 hours. Remove bay leaves.
• Add carrots, onion, celery, and simmer for 30 minutes longer.
• Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating.
• Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley. Fassolatha bean soup is served warm or at room temperature.

GREEK BEAN SOUP

Steps:

• Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
• Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
• Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.