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Fasolada is a Greek bean soup with lots of olive oil and vegetables. The bean stew is sometimes called the "national dish of Greece". It contains valuable nutrients such as iron, magnesium, phosphorus and zinc thanks to the legumes it contains. A Mediterranean dish that is especially popular on cold winter days. Really nice filling, warming, healthy and vegan.
| Persons | 4 |
| Preparation time |
15 minutes + 60 minutes cooking + 12 hours soaking time |
| Difficulty | easy |
Soak the beans in water overnight. Drain and rinse the next day.
Dice the onions, carrots, pointed peppers and garlic and sauté in olive oil. Fry the tomato paste briefly. Pour in the strained tomatoes.
Add the beans and peeled potatoes to the tomato sauce along with the bay leaf and paprika.
Add enough water to completely cover the beans. Simmer for about 60 minutes, until the beans are tender.
Fish out the potatoes, mash them with a fork and stir them back in. This will make the sauce nice and creamy.
Add the olive oil and season with salt and pepper. Add the water if necessary, depending on the consistency.
Sprinkle parsley on top and dress with a dollop of whipped vegan cream or sour cream.
MANI Tip:
You can also add a few MANI olives.
