Greek Black-Eyed Bean Soup

This bean soup follows the method of fasolada, the well-known Greek bean soup, but with black-eyed beans instead of white beans. They cook faster and stay nicely whole in a sauce of tomato, carrot, celery and olive oil.

Serves: 6 | Prep: 10 min plus overnight soaking | Cook: 75 min

Ingredients

• 400 g dried black-eyed beans
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 80 ml olive oil
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1.5 litres water
• Salt and pepper
• Fresh parsley

Method

1. Soak the beans overnight in plenty of cold water and rinse.
2. Soften the onion, carrot, celery and garlic in the olive oil for 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Add the beans, water and oregano and simmer for 60 to 75 minutes until the beans are tender.
5. Season with salt and pepper and serve with parsley and a drizzle of olive oil.

Tips

• Add salt only at the end; salt too early keeps beans hard.
• For classic fasolada, use the same method with white beans.

Products from Bakaliko

• Voion - Black-Eyed Beans (Mavrofasoula) 400 g
• Zanae - Tomato Paste 200 g
• Sellas - Extra Virgin Olive Oil Dorica 500 ml

More Greek recipes

• Fasolada: Greek white bean soup
• Fakes: Greek lentil soup