Hello guys and welcome to my kitchen! Today, we are about to make a very Greek recipe named fasolada. It's actually a Greek white bean soup, rich and thick, healthy energizing and so tasty! One serving might not be enough ! And let's begin! The most important part of every legume recipe is how to prep them. For the bean, it's easy but you have to follow my instructions. You need a bowl and you add the beans inside. Fill up with cold water and we need 1 teaspoon of salt, that's it! This is the secret ingredient, the salt. When you add the salt, just whisk a little bit and set the bowl aside for at least eight hours, eight to twelve hours. After eight hours, the beans will look like that... before and after! Now I will let them on the side but I will use those. We need to drain them, and I'm going to the back, to the sink. I will drain the beans and I will wash them very very well. My beans are ready! I need a chopping board and I have these lovely veggies here. Celery, carrots, garlic and onion. This is enough to make a fasolada! First, I will chop my celery into big chunks because we are about to cook the fasolada for one and a half hours, so if you cut the veggies into little pieces, actually they are going to be mashed inside our soup. Now, the celery is ready. I have three carrots, skin on, wash them very well, and use the skin. All the fiber and vitamins are on the skin, so keep it. And also cut them also into big chunks. Carrots are ready and let's carry on with the onion. And five cloves of garlic, slice them. And when my veggies are ready, it's time to preheat our pot. Medium heat, we don't need high heat. And it's time to add the extra virgin Greek olive oil... Two to three tablespoons and the veggies are going in. Onion, garlic, carrots and celery. Now, for this recipe it's very important not to give a brown color to the veggies, the heat must be at medium and slow cook them for approximately twenty minutes. When they are soft, but not brown, we will carry on with
the recipe. My veggies are ready and now we have to add the tomato paste. One heaping tablespoon should be enough. Mix with the veggies, sauté a little bit. And now, it's time to add the rest of the ingredients. First, the beans. The beans go in, three bay leaves, some rosemary... Dun dun... One apple, yes it's true, one apple. We need the pectin and we need the fruity flavor of the apple, we need also the sweetness of the apple and one chicken cube. Two liters of water and it's done! Cover the pot and slow cook for one and a half hours. When it's ready, we'll serve it! Greek way! Ten minutes before you remove the pot from the heat, add salt and pepper. My fasolada is ready! It smells so nice! I will take off the heat and it's time to discard the apple. Kitchen paper... it stays as it is. Take it out, rubbish and time to serve. Now, we need a plate... and we will put the fasolada. It's similar to cassoulet beans... and look at this rich texture! Look at those lovely colors! Now, it's time to add some extra virgin Greek olive oil, some pepper, some chilli flakes, salt, and it's done! We need olives, feta cheese and anchovies, and of course some freshly baked bread... and this is it! The bread, some thyme to our feta cheese, and of course extra virgin Greek olive oil... perfection! And this is the way we serve fasolada in Greece! You have to make comments underneath this video and share this recipe with your friends. Also, you have to subscribe to my channel. Please, make your fasolada! You can serve it as a main dish or as a side dish... decide what you want! See you next time, bye bye! Yia sas!
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