Greek Fasolada Greece | Easy | 2 hours | 8 servings | Main dish

Fasolada is a national dish of Greece. This bean soup consists of white beans, celery, carrots, onions, olive oil, tomato sauce, salt and pepper. It can be served with Kalamata olives, village bread, traditional sausages as well as feta cheese. Tools and equipment

~~Pressure cooker or cooking pot ~~Wooden spoon or other stirring tool ~~Colander

Directions

First, soak the beans overnight (about eight hours) in a small casserole dish 1 adding water two fingers-length above their surface. Alternatively, boil them in a covered small casserole pan for about 30 minutes. Then rinse them well with cold water and drain in a colander. Set aside. Ingredients 2 Finely chop the onion, celery, and carrots. Add 3-4 tbsps. Of olive oil in a deep pan and add the chopped vegetables. White beans, dry 500 g 3 Carrots 4 units Stir and heat (sauté) for about 2 minutes. Onion 1 unit 4 Celery 3 stalks 5 Add the beans, pan-fried vegetables, the tomato sauce and potatoes and red Olive oil 1/2 pepper (optional) in a large pot and pour in enough boiling water to cover cup the mixture, about two fingers-length above their surface. Stir lightly. Place Thick tomato sauce 500 g the lid on and let the Fasolada simmer for about 45 minutes, until the beans Salt 1 teaspoon are tender. Ground pepper 1 teaspoon Towards the end of cooking time, pour in the remaining olive oil and season Potatoes (optional) 2 units 6 with salt and pepper. Pour soup into bowls and add fresh ingredients. Red pepper (optional) 1 unit 7 Boil for a few more minutes, until the soup becomes thick and creamy. 8 Serve Fasolada while still steaming hot. SOURCE: Georgios Malliaris FACEBOOK: https://www.facebook.com/profile.php?id=100009514175400