The More you Eat the More You Toot....: "Beans, Beans, The Musical Fruit..." Greece Restaurant Tip by janetanne
Greece Restaurants: 250 reviews and 240 photos
the Musical Fruit,
the More you Eat,
the More You TOOT...
The more you Toot,
The BETTER YOU FEEL,
EAT BEANS FOR EVERY MEAL!
Legumes - lentils, peas, and beans - make up a large part of the traditional Greek diet. From fava beans (broad beans) to chickpeas, yigandes (giant beans), navy and Great Northern beans, and other types, beans are used in recipes for everything from appetizers to breads. In Greece, beans are often sold in large barrels as shown here, and loose in sacks, but are also available in commercial packaging, and can be found in supermarkets around the world.
(This explains why...if you were ever in Greece during a Fasting Period, such as Lent, and you rode the public busses or trolleys, there might have been a peculiar smell lingering in the stuffy air !:):)
Favorite Dish: Fassolatha: Greek Bean Soup
In Greek: (pronounced fah-so-LAH-thah)
According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: vegetables, herbs, and olive oil. Whether you make it with tomato or lemon, culinary tradition dictates that fassolatha must be served with crusty bread, feta cheese, and black olives.
1 1/2 cups of white beans (Great Northern or cannellini) rinsed, soaked 24 hours and drained
2 bay leaves
2 carrots, thinly sliced or diced
1 large mild onion, grated
4-8 stems of celeriac (or 5-6 stalks of celery), leaves and stalks, chopped
1 can seeded, skinned, chopped plum tomatoes
2/3 cup of extra virgin olive oil
1 teaspooon of salt (or to taste)
1 teaspoon of pepper (or to taste)
flat-leaf parsley leaves, chopped
8-10 cups of water
Place drained beans and bay leaves in a large soup pot with 8 cups of water. Bring to a boil then reduce the heat to low and simmer for 1 1/2 hours.
Add carrots, onion, celeriac, and simmer uncovered for 1 hour.
Add tomatoes, salt, pepper, and olive oil, and cook for 30 minutes. The beans should be soft and creamy, but not to the point of disintegrating. Remove from heat, season to taste, and serve in bowls, drizzled with olive oil and sprinkled with chopped parsley.
To make "white" fassolada (without tomatoes), leave out the tomatoes, cook as above, and just before serving, stir in the juice of 1 lemon.
During the simmering time, you may need to add more water. Make sure to add boiling water, and not more than a half of a cup at a time. Fassolatha is not a puree type of thick soup, but should not be watery.
Serve fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.
Address: You Guessed it..Your Kitchen
Directions: Follow the smells of the freshly cooking spices, celery, tomatoes and beans cooking...Smells that will be remembered by your children when they grow up...smells that will comfort them and give them a sense of security and well-being.
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