Fassoulada

FOOD & WINE MATCH

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Fassoulada

Wine to try
2004 All Saints Family Cellar Marsanne, Rutherglen, A$26.50
Haricot beans form the heart of this rustic Greek soup, their dense, starchy texture needing a (white) wine with sufficient depth and density to match. While an amontillado sherry would be fine, an alternative is a rich, honeysuckle-flavoured marsanne – not a youngster, rather one with some weight and substance. An aged Tahbilk Marsanne would serve well, as does this version from Rutherglen’s All Saints, its gentle touch of oak adding to its structure and richness and happily equalling that of the soup.

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Fassoulada

Serves 6

500g	dried haricot beans – soaked overnight
1 large	brown onion – peeled and roughly chopped
3	carrots – peeled and sliced
3 sticks	celery – strings removed and sliced
3	tomatoes – peeled, seeded and roughly chopped (or 1 x 400g can peeled tomatoes)
2 tbsp	tomato paste
5 tbsp	extra-virgin olive oil
2	fresh bay leaves
1 tsp	dried oregano
2 tbsp	fresh flat-leaf parsley leaves

Drain the beans and place in a large saucepan. Cover beans with cold water and bring to the boil, skimming off any froth with a slotted spoon. Add all the other ingredients and simmer for 1½ hours or until tender. Allow to cool slightly, season generously with sea salt and freshly ground black pepper, and ladle into bowls.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris DRINK SUGGESTION Peter Bourne

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