The fasolada is a greek soup which is made only with vegetables, which makes it lighter than other very similar spoon dishes from our kitchen, such as Asturian fabada. There are those who consider it the national dish of Greece, although outside its borders it is quite unknown.
Is ideal for cold daysWell, served very hot, it sings what a treat. That said, nothing prevents us from enjoying it at other times of the year. You just have to serve it warm and ready.
To prepare this recipe, we have to take into account that we need to leave the soaked beans for 12 hours. Therefore, it is advisable to have them in water the night before preparing our fasolada or Greek bean soup in time for lunch.
First, we put the beans soak in a large container with plenty of water for 12 hours. After that time, we wash and reserve.
When the time comes to prepare the fasolada we cut all the vegetables: the onion in small pieces, the celery in thick strips, the carrots in disks and the crushed tomatoes.
We put a pressure cooker on the fire with a drizzle of olive oil and add all the vegetables together with a cayenne pepper and the concentrated tomato. Then add the beans and enough water to cover them and a little more.
Cover the pot and cook at mid fire for 25 minutes, with the valve in position 2, counting from the moment the steam begins to come out. We wait for the pot to depressurize before opening, seasoning to taste and serving.
Monix Selecta Duo Set fast pressure cookers 4 and 6 liters with Food Selection System and Automatic Closing, Stainless Steel 18/10, Silver, 2 Units
With what to accompany the fasolada or Greek bean soup
Good bread, this is the perfect accompaniment to a plate of fasolada or greek bean soup. A bread with a good crumb, rustic and full-bodied. With this, no more is needed. It is a hearty dish that can be served alone and complete the meal with a light dessert based on fruit, yogurt or similar.
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