Fasolada or Greek bean soup has to be everyone’s “go-to comfort food” for a chilly fall or winter night.
The dish is ubiquitous in Greek homes throughout the world and functions as a great meal during times of the year when Orthodox Christians are taking part in religious fasts.
Greek chef Akis Petretzikis seems to have mastered the easiest and what looks like the most delicious variation out there.
His ingredients are simple — beans, carrots, celery, onions and a few more things like bay leaves and garlic — and the tips he gives about chopping techniques are helpful.
But his secret ingredient will surprise you. It’s something I’ve never seen (or heard before) used in fasolada — let alone in any tomato-based Greek saucy food.
The video is in English. A link to Akis’ recipe is after the video.
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