Greek White Bean Soup - Fasolada | Akis Petretzikis
Greek White Bean Soup - Fasolada | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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White Bean Stew with Meat and Rice | Fasouliya | Fasoulia Recipe | Beef Stew | Cannellini Beans Stew
This white bean, cannellini beans, cannellini bean , beef stew is perfect for the cold season!
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Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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Rustic Lamb & White Bean Stew
Here's this week's #SapbushSaturday special in the making. If you can't come by the cafe this weekend to taste it, you'll find the recipe on page 198 of my cookbook, Long Way on a Little. Follow clips about our specials on IG @SapbushShannon, or keep up with our ever-changing menu and farm stories on The Radical Homemaker Blog at
White bean stew with meat | Fasolia with Meat
Lamb & White Bean Soup
Yield: 1 gallon
Ingredients:
1¾ lbs. Niman Ranch Lamb Leg, 1-2 cubes
2 Cups White Beans (Navy, Cannellini or Great Northern)
1 Cup Onion, small dice
½ Cup Carrot, small dice
½ Cup Celery, small dice
6 cloves Garlic, whole / peeled
64 oz. Chicken Stock or Water
1 Tbsp. Harissa Powder
2 Tbsp. Sea Salt
Procedure:
1. Sweat the garlic in oil until aromatic.
2. Add lamb. Sear and brown on all sides.
3. Add onions and bay leaf, sweat for 3 minutes.
4. Add the beans and baking soda (if using). Stir and add stock or water. Simmer until beans are cooked but still firm approx. 35 - 45 minutes.
5. Add the carrots, celery, salt & harissa. Simmer until tender or desired consistency is reached.
6. If the consistency is too watery, process some of the solids from depot in a variable speed blender and pour back into the pot. Repeat until desired consistency is reached. Serve
Notes:
* 3 main reasons that beans will not get soft
1. They are old (the pores will close so water cannot enter the bean)
2. Hard water
3. Presence of an acid
* Salt slows the softening of the beans.
* Beans have a starchy coating that slows the cooking process and when dried the coating becomes more protective.
* Soaking beans helps remove some of the indigestive sugars that cause flatulence.
* Some say that soaking beans takes flavor away.
* Sometimes soaking heirloom beans can cause them to sprout.
* Making an alkaline environment by adding baking soda (1 tsp. / cup of dry beans) cuts the cook time in half.
* The baking soda caused the liquid to foam up and boil over. I do not recommend using baking soda while cooking.