My best friend growing up is half Greek. Her family often had me over for dinner. The meals were always spectacular, and typically featured Greek cuisine. This is where I tasted my first fasolada (φασολάδα). It was delicious! It’s a comfort food in Greece, and I’ve finally decided to make it myself — I don’t know why I didn’t do it sooner because it is so simple to prepare, and I think this version is really good. I remember my friend’s mother’s version as having more tomatoes and less carrots, and lots of olive oil (and I’ll try that next time), but again, I really enjoy this version. Give it a try and let me know what you think! (Note:  this also does well in a slow cooker, on low, 7 – 8 hours).

1 lb cannellini beans, soaked overnight or flash-soaked by bringing to a boil in 8 cups cold water, boiling 2 minutes, removing from heat and letting stand for 1 hour, then draining
1 large onion, diced
1 carrot, peeled and diced
3 stalks celery, diced
1 28-oz can whole, peeled tomatoes, crushed in a bowl with hands
2 Tbsp tomato paste
5 Tbsp olive oil
2 bay leaves
1 1/2 tsp dried oregano
2 Tbsp chopped fresh parsley
5 cups cold water
3 1/2 tsp salt
1/4 tsp ground black pepper
Additional olive oil for serving
Additional chopped parsley for garnish

In a large Dutch oven or similar pan, bring beans and 5 cups cold water to a boil. Add all other ingredients except salt and pepper (I’ve read that adding the seasoning during the cooking process makes the beans tough — wouldn’t want that!). Bring back to a boil. Reduce heat to low and simmer for 1 1/2 hours. My version is a bit thicker than others, so add additional water if you prefer soupy. Remove from heat, season with the salt and pepper. Garnish individual servings and drizzle with a bit more olive oil and parsley. Serve with crusty bread.

Serves 6.