Fasolada is a classic Greek white bean broth that uses a comforting, rich, thick tomato-based sauce, enriched by olive oil, carrots, potatoes, celery, and onions. This combination of tender white kidney or cannellini beans, or navy beans, infused with these Mediterranean flavours, is often served on its own along with some crusty local bread. Although several time-honoured variations of this dish have been passed down through generations, all versions share the same basic ingredients and preparation method. Although this is primarily a vegetarian dish, some other versions incorporate chicken or pork.
HOW TO MAKE FASOLADA
Ingredients:
- 500g of pre-soaked white kidney, cannellini, or navy beans
- ½ cup of extra virgin olive oil
- 1 finely chopped large white onion
- 4 finely chopped carrots
- 3 finely chopped stalks of celery
- 2 tablespoons of tomato paste
- 2 litres boiling water
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 1 tablespoon of paprika
Instructions:
Place the soaked beans into a large pot and cover with plenty of cold water. Bring to a boil, and then turn the heat down to medium. Simmer for 30 minutes, until slightly tender.
Drain in a colander and then set aside.
Add 4 tablespoons of the olive oil to the same large pot.
Add the chopped onion, carrots, and celery, and sauté over medium heat for 2 minutes.
Stir in the tomato paste and continue sautéing for another minute to release its aroma.
Add the boiled beans back into the pot and pour in enough boiling water to submerge all of the ingredients. Cover with a lid and simmer gently for about 30 minutes
Pour in the remaining extra virgin olive oil and then add salt, pepper, and paprika. Boil uncovered for a few more minutes, stirring lightly, until the oil emulsifies with the broth to create a thick, creamy sauce.
Ladle into bowls while steaming hot.
