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(1)
Greek Meatballs
Spinach Pasteries
Salmon & Wild Rice Filo

(2)
Greek Salad
Fasolada
 (Greek Bean Soup)
Tyropitas
 (Greek Cheese Pastry)
Greek Meatballs
Calamari (Fried squid)

Date

(1) September 17, 2011
(2) September 20, 2011

Fasolada

Fasolada
  • ○ Ingredients ○ (4 servings)

    • Fasolada (serves 4)
    • 3 3/4 cups water
    • 2 onions, chopped coarsely
    • 2 garlic cloves, chopped
    • 2 carrots, chopped coarsely
    • 2 celery stalks, sliced thinly
    • 3 tbsp olive oil
    • 2 tsp chopped fresh thyme
    • 1 bay leaf
    • Pinch of sugar
    • 14 oz/400g canned tomatoes in juice
    • Salt and pepper
    • 2 oz/55 g Greek black olives, pitted and chopped
    • 2 tbsp chopped fresh flat-leaf parsley

  • ○ Preparation ○

    8 oz/225g dried Great Northern or cannellini beans, covered with water and soaked overnight.
Fasolada
  • ○ Directions ○

    1. Drain the soaked beans, rinse under cold water then put in a large saucepan. Add the water, bring to boil, and boil for 10 min. Reduce the heat, cover the saucepan, and simmer for 30 min.

    2. Add the onions, garlic, carrots, celery, oil, thyme, bay leaf, sugar, and the tomatoes with their juice, breaking them up with a fork. Season with pepper. (Do not add salt at this stage as it will make the beans tough.) Return to simmering point, cover the saucepan again, and simmer for 45 min-1hour, until the beans are tender.

    3. Season the soup with salt and pepper and serve hot, sprinkled with chopped olives and parsley.
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