MARIAS COUZINA WEEKLY RECIPE: Its back after the festive season and with something that is sure to be a hit in this cooooold weather. A particularly delicious recipe, not just beans in a runny broth. The all time Greek classic for winter: FASOLADA! (Greek bean soup) 500 gr medium sized dry beans 1 large chopped onion 2 medium carrots sliced 1 celery stalk sliced 125 ml condensed tomato juice 125 - 150 ml olive oil 3 pinches rosemary 3 chopped garlic cloves salt, freshly grated pepper (Please note: you can add more tomato juice or less, more carrots or less... its entirely up to your taste buds and personal preferences.) Soak the beans 24 hours prior to cooking while also changing the water at least 3 times during the soaking period. Drain beans and empty into a pot with enough water to cover them. Allow to boil and then drain throwing out the water and rinsing off the beans. Add the oil to the pot, and once heated add the beans, onion, carrots, celery, garlic, rosemary, pepper and salt and saute until the vegetables have softened and the beans have a light golden colour. Caution not to overbrown. Add the tomato juice, stir for a minute and then pour in sufficient water approx 3 cm above the beans. Allow everything to cook over a medium low fire for approximately 60 - 75 minutes OR 30 - 40 minutes in a pressure cooker, or until your beans have softened. Remove lid and let soup simmer for a few minutes to thicken the liquid with the starch from the beans. Serve with lots of crunchy fresh country bread and even crumbled feta on top of the bean soup (yum!!)... a little aeros salami or mortadela make a great side for those who want that little something extra to nibble on with their soup, just like many Greeks do. Kali orexi!
Posted on: Tue, 27 Jan 2015 12:02:29 +0000
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