Last week I realized I had not posted one Greek recipe on the blog. And then I realized why. I am constantly being spoiled by my family, and my boyfriends family, with Greek meals, desserts, snacks, restaurant outings, etc… so there’s never any need to make Greek food at home. (Unless you want to count Greek salad… there will always be feta in this house).
So Sunday afternoon, my boyfriend and I decided to make some traditional Fasoulada. You think bean soup and your next thought might be, ‘mehhh’. Right? Unless you’ve already had Fasoulada, or even better, been to Greece. Or had a meal with any Greek family. Then you’re sitting there knowing exactly how good this is going to be.
The recipe is obviously not my creation. I’m going to assume it’s hundreds of years old… made by some Yaya who had nothing in the kitchen but beans and water (aww!). My boyfriend and I more or less followed directions from one of my families oldest Greek recipe books, that now rests on our kitchen shelf. (You know the kind of book that’s falling apart and smells so old but so good at the same time…). The recipe originally calls for dry beans, and to soak them overnight… but we at the Porto Bellas know, ain’t nobody got time for that. So here’s how we made this classic dish, even easier.
- 1 can white kidney beans
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1 white onion (chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp tomato paste
- 1/2 cup parsley (chopped)
- 3 Tbsp extra virgin olive oil
- 8 cups of water
- salt & pepper (don’t be shy)
Rinse beans. Add beans in large saucepan with 2 cups of water. Begin to boil. Once boiling, add all other ingredients with the remaining water. Bring to a boil. Once boiling, turn down to a simmer for about 1 hour. Serve warm with bread and feta sprinkled on top.
And on one final note: as many of you know, JulieB and I are both runners, and are training for our first half marathon in two weeks. We are both deeply saddened by yesterdays tragedy- a day that was meant to be life changing for thousands. Our thoughts are with the victims, runners, volunteers, and all those affected in Boston.
Music: I leave you now with one of my favourite Greek songs, by Rous. You don’t have to understand the words to enjoy this one. I first heard it last summer, lying on a beach in Milos drinking homemade wine, looking out at nothing but blue.