Kitchen · Greece
Fasolada
White beans slowly cooked with tomato, carrot, celery and plenty of olive oil. Often called the national dish of Greece.
Origin and story
Fasolada is peasant food in the best sense: dried beans, a few vegetables, olive oil and time. It is a classic of the Orthodox fasting days, when meat and dairy are left out, and it was cooked in Greek villages long before anyone wrote recipes down.
It sits at the heart of the traditional Mediterranean way of eating that UNESCO lists as intangible cultural heritage. Serve it with bread, olives and a piece of feta, as Greek families do.
On the plate
A plate built on legumes, vegetables and extra virgin olive oil, with no meat. Cooked slowly in one pot, nothing fried.
Ingredients
- 400 g dried white beans (or 2 × 400 g jars, drained)
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 garlic clove, chopped
- 2 tbsp tomato paste or 400 g chopped tomatoes
- 2 bay leaves
- 80 ml extra virgin olive oil, plus a little to finish
- Salt and black pepper
- 1 lemon and a handful of parsley, to serve
Steps
- Soak the beans overnight in plenty of cold water. Drain and rinse.
- Cover with fresh water, bring to the boil for 5 minutes, then drain. This keeps the soup clean.
- Return the beans to the pot with about 2 litres of water and the bay leaves. Simmer gently for 45–60 minutes, until almost tender.
- Add the onion, carrot, celery, garlic, tomato and the olive oil. Simmer for another 40–45 minutes, until the beans are soft and the broth thickens.
- Season with salt and pepper at the end. Mash a ladle of beans against the side of the pot if you want it thicker.
- Serve warm with a squeeze of lemon, parsley and a thread of raw olive oil.
Educational information about food and cooking, not medical or nutritional advice. Check labels for allergens (soy, fish, celery, gluten) and adapt to your own needs.
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