Ancient Bean Soup Fasolada Recipes

GREEK BEAN SOUP

Steps:

• Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
• Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
• Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Steps:

• 1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
• 2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8

ANCIENT BEAN SOUP - (FASOLADA)

Steps:

• Soak the beans in water over night.
• Then boil them with a bay leaf, in water just to cover for 5 minutes.
• Take the pot off the heat and cover for 1 hour.
• Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
• Add this to the beans.
• Add the honey and allow to boil slowly for a few more minutes.
• Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.