Recipe update from Oct.16, 2007:
Fassoulada is a Greek navy bean soup. It’s a standard dish during Lent, appears on the Greek kitchen table on many a Friday when meat is not consumed and frankly, one of the most enjoyable yet rustic dishes in the Greek repertoire of cooking.
This soup is best enjoyed with some good, homemade bread, some olives and some kind of pickled vegetable. A family fave are these pickled cherry tomatoes (either hot or sweet). Being from northern Greece, our family leans towards the hot cherry peppers.
Fassoulada can be served as a first course soup but it’s usually enjoyed as a main. With the bread, olives and pickled cherry peppers (or your preferred pickled vegetables), this becomes a substantive and healthy meal.
1 cup of small dry (white) navy beans
1 large stalk of celery, halved lengthwise then cut into 1/2 inch pieces
1 large carrot, halved then cut into 1/2 inch pieces on a bias
2 medium onions, diced
1/2 cup of pomodoro or tomato puree (passata)
1/2 cup olive oil
2 bay leaves
1 whole chile pepper
2 tsp. of smoked paprika
8 cups of water
salt to taste
- The night before you are to make this soup, soak the beans in water overnight.
- Drain the water from the beans and place them into a pressure cooker. Now add all of the remaining ingredients into the pressure cooker.
- Close the lid of your cooker (according to mfgrs’ instructions) and place in on high heat. You should have the cooker whistling in about 20 minutes.
- Lower your heat to medium and allow the soup to simmer in the cook for an hour. Take your cooker off the heat, release the steam switch and ONLY open the cooker after you cease to hear any whistling.
- Adjust for seasoning with with salt, remove bay leaves.
Note: If not using a pressure cooker, you’ll need about 2 1/2 hours on the stovetop with a conventional pot or other vessel.
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