Fasolatha Recipe
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Fasolatha

By: CORWYNN DARKHOLME 
"Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (26)

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup white kidney beans
  • 1 onion, thinly sliced
  • 2 small carrots, sliced
  • 1 stalk celery, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup olive oil
  • 3 cups water
  • 2 tablespoons chopped fresh parsley
  • salt to taste
  • ground black pepper to taste

Directions

  1. Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
  2. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
  3. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 304 | Total Fat: 18.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2003 by MKREILLYMD   view full review
I thought this was delicious: to make it really fast, I used canned kidney beans and I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 27, 2008 by Myrrhmaid   view full review
We used two 14.5 ounce cans of great northern beans, rinsed well. We added the beans after the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 14, 2009 by ablfolks   view full review
I took the other reviewers' advice and added more spices. I was out of thyme so I sub-ed sage...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 3, 2004 by ENVISION   view full review
I love this stuff! All my favourite veggies, olive and spices. WOW! If it was a person I could...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 30, 2011 by CAMPPJPATTY   view full review
Delicious the first time around...even better after sitting over night. I used canned white...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 6, 2006 by Alexis   view full review
Followed the recipe exactly, and it came out perfectly. The first night I had it as a soup,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 4, 2010 by Cheryl Lynn   view full review
This soup is very yummy. I soaked up a pot of pinto beans and didnt know what to do with them...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 19, 2010 by brooklynsurecooks   view full review
pretty good! i doubled the spices, like everyone else.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 9, 2009 by JustDMarine   view full review
This was unexpectedly great! It has depth of flavour and the vegetables come out PERFECT while...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 20, 2007 by elejones   view full review
This was a great recipe! I often mess up recipes and this was foolproof. Not to mention it is...

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