Warm up your winter with fasolada, a Greek bean soup
Tired of your own cooking, but adventurous enough to try someone else's home-cooked food? You could try Mealku.com, a new food service that allows diners to swap homemade meals with others. Here, Carol Savvas makes her family's laundry day soup: Fasolada.
- 1 pound black-eyed beans or white beans
- 2 carrots, sliced lengthwise and cubed
- 1 large onion, finely chopped
- 1 cup finely chopped celery
- 2 garlic cloves, mashed
- Dash of dried mint
- 2 bay leaves
- 1 tablespoon chopped parsley
- 1/2 teaspoon fine herbs
- 1/2 cup olive oil
- 1 can tomato sauce (8-ounce)
- Salt and pepper
- 2 teaspoons beef stock extract
Soak beans overnight in enough water to cover them; drain and set aside. In a large soup kettle, sauté carrots, onion, parsley, celery, garlic and seasonings in olive oil until golden brown. Add tomato sauce and beans; mix well. Add beef stock extract and enough water to cover the beans. Bring to a boil, lower fire and simmer covered 1 hour or until the beans are tender. While cooking add more water, if necessary, to keep the beans covered. Serve as a main course with bread, white wine and a platter of sliced tomatoes, sliced raw onions and feta cheese, sprinkled with olive oil, vinegar and oregano.