Roxani Kamperou’s Fasolada
My grandmother used to make this, a classic Greek comfort-food dish, and it is cheap and simple to make - the ultimate in times of crisis, and Greece has seen a lot of those! It can be vegan as long as you leave out the feta cheese at the end. This is very much my variant on the traditional one, which doesn’t involve carrot or celery.
1 bag of Beans (not magic, not too large, here they are called Fasolia Metria, which look like white cannellini beans)
1 apple (washed and whole)
1 can of tomatoes
1 veg stock pot
Olive oil for frying
Tomato paste (1 tbsp)
If you have tomatoes looking sad, you can add these so they don’t go to waste.
Soak the beans in water for 24 hours
Fry off the onions
Add chopped carrots and celery to the pan, fry for 3 minutes
Add can of tomatoes, tomato paste and fresh tomatoes if you have any, veg stock pot, plenty of water, the beans and the apple (not chopped, washed and added whole, adding pectin which helps to thicken the sauce)
Turn the heat down and cook for at least 5 hours on a low heat, the longer the better
Remove the apple
Serve with a drizzle of olive oil, feta (if not vegan) and bread if you’re really going to town.
Feel full, happy and comforted.