Fasolada
Fasolada is a very popular dish in Greece, I would say above moussaka and other "tourist" recipes, at least for ordinary Greeks. It is a quotidiane meal at greek homes, but not so common in restaurants unless you eat in the popular "tabernas".
Again, as in all Middle Eastern and Eastern European cuisine, we can find this recipe under various names in many countries in the area. Beans, like potatoes, did not reach European cuisine until the discovery of America, so it can be said that it is a relatively recent recipe in Greek cuisine.
It's very easy to do.
INGREDIENTS :
- 400 grams (14 oz) of dried white beans
- 2 large carrots
- 2 purple onions (sweet)
- 2 ripe tomatoes*
- Celery
- Salt
- Black pepper
- 3 tbsp of extra virgin olive oil
We proceed with the beans in the usual way, soaking them for twenty-four hours to soften them.
Add the beans to a saucepan with cold water just enough to cover them.
Add all the ingredients at once: the sliced carrots, the chopped onions, the peeled and seeded tomatoes, the sliced celery branch, the pinch of salt, the oil and the black pepper (half a teaspoon It's enough). Now they have to be made over medium heat, keeping in mind that the water is added as needed and that every time we pour liquid we will only do it just enough to cover, neither more nor less.
This obviously requires some constant attention. The dish is ready when the beans are soft (about an hour and a half, more or less). Rectify salt and pepper before serve it, usually with broth.
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