Fasolada (Greek Bean Soup)

In the past, beans have been a neglected part of our diet and most probably due to the fact that I grew up on homemade baked beans which, although were delicious, never quite agreed with me. However, since I started this food blog, I've been more accepting of beans and lentils and found that most varieties are very low in fat. Beans, in addition to their fiber content, are also good for your heart. They contain potassium, which can reduce the risk of strokes and high blood pressure. So now, whenever I see a recipe that includes beans, I immediately scan the recipe for the ingredients. This dish is one that I could not resist making. Its ingredients are ones that we all enjoy eating especially the pan fried haloumi (yum!). Fasolada is eaten throughout the year but is popular during Lent, the time before Easter where Greek Orthodox Christians undergo a religious fast.


Serves 4
recipe from Good Taste

60ml (1/4 cup) extra virgin olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
2 x 400g cans butter beans, drained and rinsed
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
1/2 teaspoon dried mint
1/4 teaspoon dried chili flakes
4 ripe tomatoes, coarsely grated
1/4 cup fresh parsley, chopped
pan fried haloumi, to serve

Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Stir in the beans, carrot, celery, mint and chili flakes. Season with salt and pepper. Stir in the tomato. Increase heat to medium high and bring to a boil. reduce heat to medium low and simmer for 1 hour or until the mixture thickens. Stir in the parsley. Serve with haloumi and crusty bread.

The Culinary Chase's Note: Most recipes I found for fasolada called for water when cooking the beans from scratch. In this case since the recipe calls for canned beans, I would add a can of water to this if you like otherwise, only simmer for 20 minutes. Slice the haloumi and pan fry 2-3 minutes each side or until golden. Add as a topping to the fasolada. The saltiness from the cheese gives a nice contrast to the sweetness of the beans. Serve with pork or lamb. Enjoy!