FASOLADA (Traditional Greek White Bean Stew) - p. 116
This is a very simple stew/soup, with the main ingredient being time/patience. White beans are soaked overnight (I added some salt to mine, not called for in the recipe). When ready to cook, the beans are drained and added to a pot with water to cover by 2", bay leaves, whole onions, a head of garlic, some canned tomatoes, and salt. I was making a 1/2 recipe of this, but still used the whole head of garlic. My one onion was cut in half. I used two fresh bay leaves from the yard. I did break up the tomatoes a bit before adding, as I didn’t want to have to break them up later and smush the beans in the process. This is all brought to a boil then reduced to a simmer. Celery is added, and it cooks for 30 min. Then carrots go in, and another 30 min goes on the clock. After this, you remove the onion and head of garlic, check seasonings, and the doneness of the beans. Olive oil is stirred in. The stew is garnished with parsley, red chile flakes, if desired (I did desire), and ground black pepper.
This is greater than the sum of its parts. A tasty and comforting soup. There was a part of me that wanted to add a squeeze of lemon to my bowl. I didn’t this time. Next time maybe I will.
