Fay's Fasolada ( Greek Bean Soup)

Fasolada ( Greek Baked Beans in tomato sauce) is a Greek peasant food which is always served with side dishes which include fried fresh anchovies, or salted Greek  salad feta cheese olives and fresh crusty bread. 

Here is the recipe for the Fasolada (Greek Baked beans) 

Ingredients

500g dry white cannelloni beans 

2-3 carrots, finely chopped

1 large red onion, finely chopped

3 stalks of celery, finely chopped

130ml extra virgin olive oil (1/2 cup)

1 diced capsicum 

2 tbsps tomato paste

I tin of diced Tomatoes 

a pinch of paprika (hot or sweet, according to preferance)

salt and freshly ground pepper

 

Instructions

To prepare the fasolada (Greek bean soup), place the beans in a slow cooker with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.

Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.

Add the parboiled beans in the slow cooker and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on slow cooker and simmer the fasolada for about 8 hours on slow until the beans are tender.

Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper and a sprinkle of dried oregano. Boil for a few more minutes, until the soup becomes thick and creamy. Enjoy!