This very plain soup of dried beans
was once the daily dish on which ev-
ery poor man subsisted. It is pain-
ful to record that at the time of
writing this book, Greeks are queu-
ing in line in Athens at emergency
food stations, to be served this
subsistence soup, which their ances-
tors would have recognized.
Fasoulada
1 lb dried haricot beans
2/3 cup olive oil
14 oz canned tomatoes
1 tbsp tomato purée
1 large onion, chopped
2 carrots, diced
2 celery stalks with leaves
sea salt and black pepper
3 tbsp fresh parsley
Soak the beans in cold water overnight;
drain, place them in a large pan and
cover with fresh water. Bring to boil,
cook for 10 minutes, then drain. Cover
again with cold water, bring to boil a-
gain, lower the heat, cover and simmer
for 1 hour. Add the other ingredients
and simmer for a further 30 minutes or
until the beans are tender.
The dissident Party in the Greek e-
lections is calling for the restora-
tion of electricity to homes strip-
ped of the means of purchasing it.
If they should get that far, against
the combined might of the continental
financial system, the people of Greece
can not anticipate dining any better,
anytime soon. But they might do so at
home. Electrification was the core of
Franklin Roosevelt's Freedom from Want.
Who is interested in obstructing it?
Belinda Harley
Roast Lamb in the
Olive Groves
A Mediterranean
Cookbook
Hardie Grant, 2014©
Heywood Hill
Books for Christmas, 2014
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