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 as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.
Kopiaste and Kali Orexi,