From all the dried legumes, in Greece, fassolada (and NOT fassoulada, which is the way the peasants used to call it), is a hearty navy beans stew (or soup if you like) and is considered to be the national food of the Greeks.
In the stew (or soup) various vegetables such as carrots, potato and celery are added and cooked in a simple tomato sauce. Greek food is simple and the only spices used in this dish is salt and pepper. All its flavour comes from the olive oil used in all Greek dishes.
According to the principles of the Mediterranean Diet, we should eat dried legumes at least three times a week in order to benefit from its health effects.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Tags: beans, Cypriot cookbook, fassolada, fassolia, Giahni, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, Stew
I have just found your blog and am thrilled as I adore Greek food! I have yet to visit to country but for now I can enjoy your blog!!
Hi and thank you for your comment. Hope that you will be able to visit Greece soon and enjoy the nice food and beautiful places.
Um-um good! Nothing better than fasolada on these cold days.
Absolutely, although today is a wonderful shiny day, but it’s Friday and I’ll try as well to post vegetarian on Fridays.
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