Another Greek comfort food that while growing up has been on the house menu for at least once a month and never got bored of it. Some say that left overs the next day taste better!
Fasolada Yiahni
Add the onions, carrots and celery and sauté for 5 minutes.
Halfway add the tomato paste and stir.
Add the tomato passata and sugar.
Pour the warm water.
Bring to a boil and reduce heat to simmer for 1 hour with the lid on
After 1 hour of cooking, and provided beans are almost cooked, add 3 tbsp parsley, oregano and season with the salt and pepper. Stir to mix well and with the lid off reduce the sauce to the minimum.
Increase the heat and add the beans sauteing for 2 more minutes while tossing.
Remove from heat and let stand for at least 30 minutes for the flavors to come together.
Drizzle some olive oil.
Add some more Parsley and serve.
Fasolada Yiahni (White Beans Stew)
Servings: 5 People
Ingredients
- 300 grs White Beans , dehydrated
- 1 large Carrot , cut in half lengthwise and thickly sliced
- 2 medium Celery Sticks , cut in half lengthwise and thickly sliced
- 1 ½ tablespoons tomato paste
- 1 Yellow Onion , finely diced
- 300 ml Tomato Passata
- 50 ml EVOO , Extra Virgin Olive Oil, plus more for drizzling
- 800 ml Water , warm
- 4 tablespoons fresh Parsley , roughly chopped
- 3 tablespoons fresh Oregano , home grown, leaves picked and roughly chopped
- 1 teaspoon Sugar
- 2 teaspoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- From previous night soak the beans in water. Wash well, drain and keep aside.
- Place a large Pot or Casserole on medium heat pour the oil and heat up for a minute. Add the onions, carrots and celery and sauté for 5 minutes tossing frequently. Halfway add the tomato paste and stir. Increase the heat and add the beans sauteing for 2 more minutes while tossing.
- Add the tomato passata, sugar and the water, bring to a boil and reduce heat to simmer for 1 hour with the lid on but not fully closed, or closed if lid has a small hole. If needed add more water.
- After the 1 hour of cooking, and provided beans are almost cooked, add 3 tbsp parsley, oregano and season with the salt and pepper. With the lid off reduce the sauce to the minimum.
- Remove from heat and let stand for at least 30 minutes for the flavors to come together. Drizzle some olive oil, add the remaining 1 tbsp of parsley and serve with village bread for soaking the juices.
