Saturday, 26 February 2011

Fasolada (Greek Bean Soup) Recipe

image1 cup haricot or navy beans
3 cups water
1 medium onion, chopped
2 cloves garlic, chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
1 cup canned, crushed or diced tomatoes
1 tablespoon tomato paste
3 vegetable stock cubes
1 teaspoon oregano or Greek oregano if you can find it
¼ cup fresh, chopped parsley
Salt and pepper to taste

Soak beans in three cups water overnight (at least eight hours). You can soak them for longer, but you may need to change the water. Simmer beans on medium-low heat in 2.5 quarts of water for thirty minutes. Add onion, garlic, carrots, and celery. Simmer for one hour. Add tomatoes, tomato paste, vegetable stock cubes, oregano, salt, and pepper. Simmer on low heat an additional forty five minutes to one hour, or until the beans are tender. Add chopped parsley just before serving.

Fasolada (Greek Bean Soup) Recipe

1 comment:

ronsrants said...

That's an incredibly long cooking time for haricot beans, or even the larger navy beans. They should cook from dry in that time, seriously 60 to 90 minutes total should be ample. Tip - add stock cube and salt once beans are soft - added too early, salt extends cooking time dramatically.

Overnight soaking is sufficient for all except chick peas, which benefit from 48 hours (in the fridge so they don't ferment), which reduces cooking time.

I've just had a reversion to vegetarianism - not the first, but this time it seems to be sticking. Looking for online suppliers, I found these guys who have loads of veggie-friendly stuff and these clowns who don't even process orders until they've had them for 6 days but they are the only online source of mixed dried vegetables I've found (very useful when prep is just too much effort).

Handful or two of dried veg, some dried onion and some soaked beans = zero-effort soup. You can freeze soaked beans, btw. Sounds perverse but they can be very useful.


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