Name: Fasolia Vrasta - Boiled White Beans (Φασόλια Βράστα)
Ingredients: 500 g dried white beans (soaked overnight); ¼ teaspoon baking soda; 4 medium potatoes (peeled and cut into quarters); 2 carrots (peeled and sliced); 2 –3 celery sticks (chopped); extra virgin olive oil; freshly squeezed lemon juice; finely chopped parsley; salt and freshly ground black pepper; koulouri daktylia loaf (essential); canned tuna salad

Fasolia Vrasta – Boiled White Beans (Φασόλια Βράστα)

A simple, soulful dish found on many Cypriot tables, fasolia vrasta is all about good beans, olive oil and lemon. Gently boiled with vegetables and dressed while still hot, it’s nourishing, comforting and made to be eaten with plenty of bread on the side.

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Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

500 g dried white beans soaked overnight
¼ teaspoon baking soda
4 medium potatoes peeled and cut into quarters
2 carrots peeled and sliced
2 –3 celery sticks chopped

Dressing

extra virgin olive oil
freshly squeezed lemon juice
finely chopped parsley
salt and freshly ground black pepper

To serve

koulouri daktylia loaf essential
canned tuna salad

Method

Rinse the soaked beans thoroughly. Transfer them to a large pot, cover with fresh water and add the baking soda. Bring to the boil.
As the beans boil, skim off any foam that rises to the surface using a slotted spoon. Drain the beans, discard the water, then return them to the pot and cover again with fresh water.
Bring back to the boil, then reduce the heat to a gentle simmer. Add the potatoes, carrots and celery and cook for 1 to 1½ hours, or until the beans are soft and creamy.
Drain well and transfer to a serving dish. While still hot, drizzle generously with extra virgin olive oil and lemon juice. Sprinkle with parsley and season with salt and pepper.
Serve warm with fresh koulouri dakytlia bread and a simple tuna salad on the side.