Greek Fasolada

Greek Fasolada

October comfort food from Greece, Fasolada. This is one of the Greek "Ladera" dishes, so make sure to have at least 200ml of the highest quality, unfiltered extra virgin olive oil.

 

Ingredients:

500 g soaked white beans (soaked overnight)

1 onion, diced

2 carrots, sliced

2 celery stalks, sliced

1–2 tsp salt

Garlic to taste

A couple of deciliters of olive oil

Black pepper

Approx. 1 liter homemade chicken broth/ready-made stock cubes

Tomato paste

2 bay leaves

Water as needed

A small splash of red wine vinegar

Instructions:

1. Sauté the onion, garlic, carrot, and celery in a very generous amount of OILI olive oil.

2. Add the rinsed and long-soaked (overnight) beans and chicken/vegetable broth.

3. Add bay leaves and black pepper. 

4. Let simmer gently for about 30 minutes. 

5. Return to add 1 tomato paste. 

7. Add a small splash of red wine vinegar and leave to simmer gently.

6. Prepare a dip by blending Greek yogurt, feta, lemon, and lemon zest with an immersion blender.

7. Check the doneness of the beans, add salt only at the end until there is enough, and finish with at least 100ml of good, unfiltered OILI olive oil.

8. Garnish with lemon feta dip and parsley, enjoy with fresh bread and wine.

 

 

 

Greek ladera dishes (λαδερά) are an old part of the country's everyday food tradition, where food "swims in oil," meaning it is prepared in a very generous, good olive oil and tomato base, without meat. They originated at a time when meat was expensive and there were many fasting days, so oil provided both flavor and much-needed energy.

Ladera represent the core of Greek cuisine: simple vegetables, herbs, and olive oil are transformed into a rich, plant-based meal that tastes equally good cold or warm.