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.