Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home, this month Fasolada (Bean Soup).

Ingredients

Half a kg of haricot beans soaked in 3 cups water. 2.5 litres cold water. 3 celery sticks and leaves, finely chopped. 1 large carrot, chopped. 1 large onion, chopped. 1 tblsp tomato puree. 2 tblsps chopped parsley. 1 cup of olive oil. Lemon juice. Salt and black pepper.

Instructions

Soak the beans overnight in 3 cups water. Rinse the beans. Place the beans in 2.5 litres of cold water and put on a low heat and simmer. Chop all the vegetables. Add the celery, carrot, and onion to the pot. Simmer the soup for 30 minutes then add the tomato puree, parsley, and pepper. Simmer for a further 2 hours or until the beans are tender. Add olive oil and oregano at end of cooking or drizzle olive oil on the surface of the soup once served in bowls (this is the traditional Greek way to serve the soup). You may wish to add some salt at this point.

(A study publsihed in 2001 showed that eating beans a few times a week can help to reduce heart disease risk. The study showed that the more beans you eat the less likely you are to get heart disease.)

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