Fasolia Soliatica (Haricot Beans, Soleas Style) is a traditional Cypriot recipe for a classic stew of haricot beans in a tomato, onion, olive oil and bacon base that comes from the district of Solea. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Haricot Beans, Soleas Style (Fasolia Soliatica).
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Solea is the district of Cyprus from which this dish derives.
Ingredients
1kg dried haricot beans
3 small celery sticks, finely chopped
100g ripe tomatoes, finely chopped
1 tbsp tomato purée
120ml olive oil
50g onions, finely chopped
50g smoked bacon, finely diced
salt and freshly-ground black pepper, to taste
Method:
Rinse and pick over the beans then place in a large bowl, cover with plenty of water and set aside to soak. The following day, drain the beans then place in a large pan and cover with water.
Bring to a boil and cook for 10 minutes then take off the heat and set aside to cool. Once cold, change the water, bring the beans back to a boil reduce to a gentle simmer, cover the pan and cook for 30 minutes.
In the meantime, heat the oil in a frying pan and use to fry the onions and celery gently for about 4 minutes, or until softened. Add the bacon, the tomatoes then dissolve the tomato purée in 250ml hot water and add this to the frying pan. Stir and bring to a simmer. Reduce to a gentle simmer and cook for 30 minutes.
Drain any excess water from the beans and add the tomato mixture to a pan. Cover and cook the mixture gently for about 30 minutes, or until the beans are tender.
About 5 minutes before you are due to serve the stew season to taste with salt and black pepper.
Serve hot with a black olive and onion salad. This also works well as an accompaniment for meat or fish dishes.
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