While residing in Greece, my grandmother picked up the skill of making this delectable soup. Fasolada is my favorite dish since it’s simple, affordable, and excellent for feeding big crowds.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound dried pinto beans
- ¾ cup olive oil, divided
- 4 stalks celery with leaves, chopped
- 1 large onion, chopped
- 4 large garlic cloves, chopped or pressed
- 1 (12 ounce) can chopped tomatoes
- 1 small bunch fresh parsley, finely chopped
- 1 tablespoon dried dill weed
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- salt and freshly ground black pepper to taste
- 1 teaspoon white sugar (Optional)
Instructions
- Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
- Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
- Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.
- You can use dried pink beans in place of pinto beans and honey instead of sugar.
- You can use pureed tomatoes in place of chopped.
Reviews
I used the 1/2 and 1/2 water/ broth as suggested in the review. So easy and delicious
4.10.20 Followed the recipe with the exception of using fire roasted tomatoes, what I had on hand. Simple ingredients for a warm, comforting, and flavorful soup. In the future, I may substitute some of the water with vegetable stock, but other than that, wouldn’t change a thing. I also will make this in my Instant Pot® next time to reduce the cooking time and no presoaking beans. Thanks for sharing your grandmother’s recipe, it’s a good one.