Fasolada: Greece’s National Dish Is Perfect for Easter Lent

Fasolada, the delicious bean soup dubbed the “national dish” of Greece is at the forefront again, as it is every year during the forty days of Greek Orthodox Easter Lent.

For decades, the traditional bean soup has been a staple for countless Greek families and a comfort food for many. It is inexpensive, easy to make, and definitely rewarding, especially during the cold winter months.

Fasolada’s origins are humble and so are its ingredients: medium white beans, carrots, onions, celery leaves, grated tomatoes, olive oil, salt and pepper. It is a dish of cheap protein, humble ingredients, and elementary cooking.

Even though nowadays it is snubbed by non-traditionalists as the poor man’s dish and is not served in most big city restaurants, you can find it in rural taverns made fresh and with a lot of gusto. Nevertheless, it remains a favorite for many, as it reflects the real taste of Greece.

It is documented that fasolada was the staple of the great fighters of the Greek War of Independence two centuries ago. It is touching to close your eyes and imagine that a bowl of this humble bean soup filled the stomachs and warmed the hearts of those brave men who fought and possibly died so that we can be free today.

It wouldn’t be a terrible exaggeration to say that the modern Greek state started with a thirst for freedom, a loaded musket, a flag with a cross, and a battered tin bowl of fasolada.

The ideal food for Orthodox Lent

During the Lent for Greek Orthodox Easter, no meat or fish is allowed. Moreover, dairy foods cannot be consumed.

As a cheap and tasty source of protein, fasolada can sustain a Greek Orthodox believer through the forty days of Easter Lent. It is easy because there are so many flavors “swimming” in a bowl of Greek-style bean soup.

Another great thing about fasolada is that around the steaming deep dish, tradition dictates that there should be lots of different appetizers, such as olives, pickles, tomatoes and cucumber with vinegar, pickled vegetables, and—though not during Lent—savory fish like smoked herring, anchovies in vinegar, or Atlantic bonito in olive oil.

All these appetizers are like a bridge connecting summer to winter and the mountains to the sea and this all around a simple dish of Greek bean soup.

Let’s make fasolada

Making a Greek bean soup is very simple if you properly prepare for it. First of all, you need to soak the beans for twelve hours. You can do so at night when you are sleeping. You sleep and the beans are getting tender for you. Easy.

You boil the beans in water with one tablespoon of baking soda. The only challenge is exactly how long it will take and how much water is needed, which unfortunately no one knows before boiling them. So it’s good to be close by and keep an eye out every now and then to see if the beans need more water.

The traditional fasolada recipe for four people is:

500 gr. beans
½ tbsp. baking soda
2 carrots, sliced
2 onions finely chopped
3-4 stalks of celery, finely chopped, with their leaves
200-400 gr. diced tomatoes (depending on how red you want your beans)
50 ml. extra virgin olive oil                                                                                        Salt, Pepper
1 dried hot pepper (depending on how spicy you want it, you can add the whole pepper, a bit of it, or none at all)

It is important to check the beans once in a while and add water as needed. After the beans have boiled, add the onions, carrots, celery, hot pepper (optional, but great), salt and pepper, and olive oil. Now you can add the quantity of tomato you prefer. Allow the beans to simmer, adding boiling water if and when necessary until you see that it has curdled as you want.

The times and amount of water required in this recipe are always very much related to the quality of the raw ingredients and the degree to which “the beans are boiled and mushy.” It can take anywhere from an hour to two and a half hours. Keep the pot uncovered to allow the steam escape because that way, you will pay attention and check to see how the cooking is progressing every now and then.

Fasolada is so soothing in taste that it asks for intensity. This would be the hot, spicy taste that comes from the peppers. However, on the plate, it needs a pinch of raw extra virgin olive oil and a few drops of lemon for acidity. Surround your plate with goodies (no meat or fish during Lent) and enjoy like the Greek you are!