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Fasolada

Serves 4 Entree vegan, Vegetarian

Fasolada

Fasolada is a beloved staple of Greek home kitchens, bringing together the simplicity of pantry staples and the warmth of Mediterranean hospitality. This dish, a national treasure, is perfect for any day when comfort and nourishment are needed. It is traditionally crafted with the humble white bean, a vegetable medley, and a generous splash of olive oil, reflecting the sea and garden's bounty in every spoonful.

The taste of Fasolada is a harmonious blend of creamy beans, sweet tomatoes, and savory vegetables, all heightened by the richness of olive oil and a hint of sea salt. Each mouthful offers a satisfying depth and a velvety texture that feels like a gentle embrace, making it both a nourishing meal and a celebration of everyday Greek cuisine.

Ingredients

  • 400 gwhite beans — soaked
  • 1onion
  • 2carrots
  • 2celery stalks
  • 400 gtomatoes
  • 100 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Rinse 400 g of white beans thoroughly under cold water to remove any dirt or debris. If using dried beans, soak them overnight in plenty of water, then drain before proceeding. Peel and finely chop 1 onion, 2 carrots, and 2 celery stalks. Dice 400 g of tomatoes, keeping their juices. Set these aside as your prepared ingredients.
  2. In a large, heavy-bottomed pot, pour in 100 ml of extra virgin olive oil and warm it over medium heat. Add the chopped onion, carrots, and celery. Stir gently to coat the vegetables in oil, and cook until the onion turns translucent and the vegetables are soft, about 10 minutes. The aroma should be sweet and inviting, indicating the base is ready.
  3. Add the diced tomatoes and their juices to the pot, stirring to combine with the softened vegetables. Allow the mixture to simmer gently until the tomatoes break down and meld with the other ingredients, creating a cohesive sauce. This should take about 10 minutes, and the mixture will have a rich, unified texture.
  4. Add the rinsed white beans to the pot, stirring them into the tomato-vegetable base. Pour in enough water to cover the beans by about an inch. Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it cook until the beans are tender and creamy, stirring occasionally. The beans should be soft but not mushy, and the broth should be slightly thickened.
  5. Once the beans have reached the desired texture, taste the Fasolada and season with fine sea salt to your preference. Stir well to ensure the salt is evenly distributed. Serve the Fasolada hot, garnished with a squeeze of lemon juice and a sprinkle of fresh herbs, if desired, to enhance the Mediterranean flavors.