Greek · Main · Easy
Fasolada
Greece's national dish: creamy white beans in a tomato and olive oil broth. Peasant food that eats like a hug.
The whole recipe in 60 seconds
Fasolada, in 5 ideas
- The double boil keeps the beans creamy instead of gritty.
- Be generous with the olive oil, it is a main ingredient, not a garnish.
- A squeeze of lemon at the table brightens the whole bowl.
- It thickens as it sits, add a splash of water when reheating.
- Dried beans beat canned here for texture, and cost almost nothing.
What you need
Ingredients
- 400g dried cannellini beans, soaked overnight
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 400g crushed tomatoes
- 120ml olive oil
- 2 bay leaves
- 1 bunch parsley, chopped
- 1 lemon, in wedges
- Salt and pepper
How to make it
Directions
- Drain the soaked beans, cover with fresh water and boil 10 minutes, then drain again.
- Return beans to the pot with onion, carrot, celery, bay leaves and enough water to cover by 5cm.
- Simmer 40 minutes until the beans are nearly tender.
- Add the crushed tomatoes, olive oil, salt and pepper, and simmer 20 minutes more until creamy.
- Stir in the parsley, adjust seasoning and serve with lemon wedges and crusty bread.
Money saver. Dried beans are pennies per serving; cook a big batch and freeze half for next week.