FASOLADA
Traditional Greek bean soup
INGREDIENTS
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1 kg dried cannellini beans, soaked in water overnight
2 carrots, diced
2 celery sticks, diced
1 brown onion, diced
2 garlic cloves, finely diced
1/2 cup flat leaf parsley, chopped finely
1 tin chopped tomatoes
1/2 cup tomato puree
2 tablespoon tomato paste
1 cup olive oil
Salt, to taste (add towards end of the cooking process)
chilli, fresh or died, optional
METHOD
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PLACE beans in a saucepan with water. Bring to boil and remove from heat and allow to soak for half an hour.
DRAIN beans and place back in saucepan.
ADD water covering 10cm above the beans. Add remaining ingredients except for salt.
PLACE on medium heat and simmer for an hour.
STIR occasionally and add water if required.
COOK until beans soften.
you now add salt to taste.
STIR and cook for another 10 minutes with lid off.
REMOVE from heat and serve to your loved ones with fresh bread.