Soups

Fasolada


Ingredients for Cooking Beans

  1. Small white beans (Mistral company) 400 grams
  2. Onion 1 piece
  3. Bulgarian pepper 1 piece
  4. Celery 2-3 stems
  5. Tomato 3-4 pieces
  6. 2-3 carrots
  7. Parsley 1 bunch (medium)
  8. Tomato paste 1 tablespoon
  9. Olive oil 1 tablespoon
  10. Ground black pepper 1 teaspoon (no slide) or to taste
  11. Laurel leaf 2-3 pieces
  12. Salt to taste
  13. Purified water as needed
  • Main ingredients: Beans, Corn, Pepper, Tomato, Celery
  • Serving 6 servings
  • World CuisineGreek Cuisine

Inventory:

Tablespoon, Teaspoon, Deep bowl - 2 pieces, Colander, Deep pan with a lid (4 liter capacity), Stove, Skimmer, Kitchen knife, Cutting board, Blender, Deep plate - 4 - 5 pieces, Frying pan, Kitchen spatula, Ladle

Cooking Beans:

Step 1: prepare the beans.


Pour 400 grams of white small beans into a deep bowl. Fill it with purified, pre-boiled and chilled water, so that the liquid is 2 fingers higher than the level of legumes and leave it in this form for 12 hours or all night.

Step 2: cook the beans.


The next day, we throw the beans into a colander, thoroughly rinse it under a stream of cold running water and leave it on it 4-5 minutesto glass excess fluid.
After that, we again transfer it to the pan, pour 1.5-2 liters of purified water and put on a strong fire.

After boiling, reduce the temperature of the stove to an average level. In no case do we salt water, from this any bean becomes stiff! Therefore, just cover the saucepan with a lid so that a small gap remains, and cook the beans until almost ready, about 50-60 minutes, periodically removing gray foam from the surface of the liquid with a slotted spoon.

Step 3: prepare the rest of the ingredients.


While the beans are being prepared, bring to the boil a full teapot of water. Next, peel the onions and carrots. We remove the top layer from celery stalks, cut off the stem of the bell pepper and gut it from the seeds, and remove the leaves from the parsley branches.
Then we wash these products with tomatoes under cold running water and dry them with paper kitchen towels.
On each tomato we make a cruciform incision, put them in a deep bowl, pour boiling water from the teapot and let it stand for 1 minute.
After that we transfer the tomatoes into a bowl of ice water, let them cool completely, remove the skin from them, put the pulp in a clean blender bowl and grind it to a homogeneous smoothie.
The rest of the vegetables, as well as greens, are laid out on a cutting board and chopped. Onions and bell pepper - in cubes up to 1 centimeter in size. Carrots - rings or cubes up to 5 millimeters thick. Celery - slices from 5 to 7 millimeters, and just chop the parsley and lay the slices into separate deep plates.
We also put on the kitchen table the remaining products and spices that will be needed to prepare the dish.

Step 4: bring the soup to full readiness.


When the beans are ready, add carrots, celery, sweet bell pepper to it and cook them together 5-7 minutes.

In the meantime, turn on the adjacent burner on medium heat and put a frying pan with vegetable oil on it. As soon as it warms up, put the chopped onion there, fry it until transparent, periodically stirring with a kitchen spatula, and send it to the pan to the rest of the vegetables.

Next, put in the grind tomatoes, tomato paste, parsley, bay leaf, black pepper and salt to taste.

Cook the first hot dish yet 10 minutesuntil vegetables are fully cooked.

After that, turn off the stove, cover the pan with a lid and let the aromatic dish brew. Then, with the help of a ladle, pour the soup on plates and taste forwards!

Step 5: serve the beans.


Fasolada is a lean Greek soup that is served hot. It is served at the table with sliced ​​bread, olives, olives, pickled onions, Feta cheese, as well as salted capelin, herring, hamsa or anchovies. If desired, each serving of this dish can be seasoned with lemon juice, sour cream, cream, or sprinkled with chopped parsley, cilantro, and green onions. Enjoy it!
Enjoy your meal!

Recipe Tips:

- a set of spices can be supplemented with such spices: allspice, thyme, oregano, curry, chili pepper, lemongrass leaf, paprika;

- if desired, water can be replaced with meat broth;

- Very often, all vegetables are stewed together in a pan until half-cooked and then they are added to the pot with beans. Then season the soup with spices, salt, tomato paste, chopped tomatoes and boil it over low heat for another 12 to 15 minutes;

- Tomatoes can not be crushed with a blender, just peel them off, cut into cubes and stew with onions.