The Mother of All Greek Comfort Foods: Fasolada

This simple recipe sounds quite good, and I’m going to make it. See this post for instructions (i.e., the actual recipe). And see also this post for lessons learned in the making of it, including changes for next time. (And a note in the comments compares the nutritional value of black beans v. navy beans.)

Ingredients

• 1/2 kilo beans, white, medium-sized 
• 1 level teaspoon(s) salt
• 2 stalks of celery [and these should be large long stalks from a good bunch of celery – LG]
• 3 carrots
• 1 red onion
• 5 cloves of garlic
• 2-3 tablespoons olive oil
• 1 tablespoon tomato paste [I suggest 2 tablespoons – LG]
• 3 bay leaves [I never use; can’t taste the difference they make. – LG]
• 2 sprigs rosemary
• 1 vegetable bouillon cube [I’ll skip and instead use 1 L veg broth + 0. 5L water – LG]
• 1 red apple
• 2 liters water [2 liters of liquid seemed like too much; next time I’m going with 1.5 liters as mentioned above: 1 L veg broth plus 0.5 L water, and if that’s too liquidy, I’ll cut back on the water. – LG]

For the first batch I made, I used navy beans, for the second Great Northern beans. The Great Northern beans were much better. I’d really like to make a batch with Corona beans, a terrific white runner bean. (Check Purcell Mountain Farm and Rancho Gordo for those.)

To serve
• chili flakes
• olive oil
• salt
• pepper
• feta cheese
• salt-cured anchovies
• olives
• thyme

Update after writing this post: I’m going to try including some old-fashioned rolled oats. The oats and beans are a good combo in terms of protein, and that will also make a thicker soup even with the full amount of liquid. 

Also, a search on “fasolada recipe” turns up quite a few recipes (and thus ideas) — for example, this one, a 30-minute version.