I hadn't made fasolada in a long time. I rewatched this video. My dear Ken your version of fasolada is amazing. Always love to watch your channel. It feels like I have a friend cooking with me. Thank you Ken ❤🌄🍷
Thank you so much! My Syrian hubby will loves this! We eat a lot of beans but I get so tired of washing, soaking, cooking dry beans. I love how creamy it got!
Greetings from Houston! Love Greek giant beans! Today stopped at a great ethnic supermarket here and got a lot of Palirria and Onassis cans. Love your show!✌️🇬🇷🍾
Rainy day in NYC so I decided to make your Greek Bean Soup and it is so yummy and warming. Just what I needed for a day like today. Thanks Ken for your motivation
Ken, I just made your fasolada and it’s absolutely delicious! I served it with a cheese and olive platter along with a good samolina bread. My family loved it! Thank you for this recipe! Hello from Astoria, NY! ,
I just made this soup, following your video. It is absolutely delicious. For more kick, I added a decent amount of powdered red cayenne pepper, in addition to the black pepper. Some may like this if they like their foods on the spicier side. Absolutely delicious. So hot. so good.
Making this tomorrow. Looks amazing and can't wait. Love your show and have made many of your recipes. They always turn out fantastic. Simple, fresh and authentic. Go greek, get healthy. Cheers brother!
@@KensGreekTable Family and I loved the soup recipe. So fresh, simple flavored and creamy from the balance of olive oil. Please everyone try this. Exact comfort food and healthy. "Go greek, get healthy". Thanks again Ken. Waiting for your next amazing dish. Cheers!
About your skinny celery. That’s how celery looks in Greece. Why is it so much thinner than that in US and maybe Canada?! I love a fasolada, especially your express-style! I’ll make yours soon, Ken. Thanks!!
Well guess what is on my stove top lol another great easy breezy Ken recipe! Nothing better in autumn than a soup can you keep this in mason jars? Thank you Merci beaucoup Ken .
Dear Pierre! Are you --- by any chance --- related to the famous Louis Camille Maillard? He described the reaction (the Maillard reaction) that allows us to brown all kinds of food products (not to be confused with the caramelization process that occurs at higher temperatures) in 1912.
@@alexanderk.3177 bon jour etant cuisinier la réaction de maillard pratiqué des milliers de fois (reaction acide aminé et sucre ) glucose)et humour aussi alors maillard pas de réaction. ha ha .Mercier alexander
canned beans ? yes there is something wrong, Fasolada takes 90 mins to cook and 5 minutes of prep time, but you have to soak the beans for 8 hours minimum, not sure where you learned to cook "greek " but I will never follow your recipe.