My husband is Greek. Though his family came to Australia while he was still young, the family still has kept some Greek traditions especially with the food. Greek cuisine is a Mediterranean cuisine and is basically a vegetable dominant food. Yoghurt and cheese also are used more often in the dishes.
Fasolada is definitely one of my favourite Greek dishes. It is a very hearty soup and just the one you need on a cold Melbourne day. Fasolada or fasoulada is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".Unlike the Italian fagiolata, the Brazilian and Portuguese feijoada, and the Spanish fabada, fasolada does not contain meat. (Definition from Wikipedia)
Almost all Greek household has their own take of the Fasolada. This is our take on this well loved dish. It is quick and easy. A popular bean dish, it is usually eaten with feta cheese and crusty bread.
Ingredients
1 pound beans
1/2 cup olive oil
2 cups chopped onions
1 regular sized capsicum (optional)
1 large carrot, chopped
2 stalks celery, chopped (optional)
1 6oz-can tomato puree
3 quarts water
1 cup chopped parsley
Salt and pepper to taste
Carrots are rich in beta carotene, anti-aging and antiseptic properties.
Studies show that diets high in carotenoids are associated with a lower risk of heart disease.
Parsley is rich with an antioxidant arsenal that includes luteolin, a flavonoid that searches out and eradicates free radicals in the body that cause oxidative stress in cells. Luteolin also promotes carbohydrate metabolism and serves the body as an anti-inflammatory agent.
Capsicum has been known to be beneficial to the mucous membranes. It is also good for eyesight as well as smooth skin. It promotes cardiovascular health, by helping lower the blood pressure. It also has antioxidant properties, which help neutralize the free radicals responsible for damaging tissue and cells.
Directions
1. Wash the beans and place them in water, allowing them to soak for a day or night.
2. Drain the water and rinse well under running water.
3. Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
4. Drain the beans and return them to the pot, fill the pot with enough water to barely cover the beans.
5. Chop onions, celery and carrots and add them to the pot. You can also add the capsicum.
6. Add 1/2 cup of olive oil.
7. Return pot over heat and simmer until the beans are tender.
8. When the beans are soft, add salt, pepper, tomato paste, 1 can of tomatoes and stir.
9. Bring mixture to boil and allow an additional 20 minutes of boiling time.
10. Add the parsley 15 minutes before removing from the heat.
11. Remove from heat and serve hot.
