The epitome of comforting, winter meal for Greeks, fassoláda is warming and filling. Prepared with the excellent ingredients from northern Greece that are now available, it becomes even more enticing!
I originally wrote and posted this seven years ago, as I was going through my first-grade school book published right after the Second World War. In it there was a description of fassoláda (bean soup), which was often referred to as ‘the Greek national dish’ in the old days. Surprisingly, the version in my book had no tomato! I was shocked, as fassoláda is always made with tomatoes as far as I can remember, but probably in those days canned tomatoes as well as tomato paste were not yet a common ingredient in all households. See also how the kitchen and stove looked in most parts of the country the 1950ies…
My revised recipe below is flavored with the wonderful Piperokama, the dried, smoked, hot peppers of Florina that our friend Naoumidis prepares. I am told that it will be soon available in the US, as are his other deeply flavored roasted peppers which you can order HERE and also HERE.
We love to eat fassolàda with feta cheese, but also with canned sardines in olive oil or any smoked fish.
A simple bowl of olives, and/or taramosalata is the custom during the days of Lent, preceding Christmas.