Baked Greek Fasolada
This oven-baked fasolada from Rhodes is a comforting take on Greece’s beloved bean soup, finished slowly in the oven for deeper flavor and richness. Made with simple ingredients and plenty of olive oil, it’s a nourishing, traditional dish that brings warmth and simplicity to the table.
Ingredients
- 2 ½ cups white beans
- 2 onions large and diced
- 2 red bell peppers sliced
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 3 garlic cloves minced (optional)
- ½ cup parsley chopped
- ½ dill chopped
- 1 ½ liters vegetable stock or water
- ½ cup olive oil
- salt
- pepper
Instructions
- Preheat the oven to 200℃. The process is the same as the Fasolada soup. Leave beans overnight in water. The following day, drain excess water and boil until semi-tender.
- Add the 2 ½ cups white beans, 2 onions, 2 red bell peppers, 1 cup tomato sauce, 2 tbsp tomato paste, 3 garlic cloves, ½ cup parsley, ½ dill, 1 ½ liters vegetable stock or water, ½ cup olive oil, salt, and pepper in the baking pan.
- Cook the fasolada for about an hour or until the beans are tender and the ingredients have combined.