Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried navy beans 1 c Chopped, drained tomatoes
2 Onions; chopped 1 Bay leaf
2 Celery stalks with leaves 2 Sprigs fresh mint or thyme
- chopped Salt freshly ground pepper
2 Carrots; scraped diced 1/3 c Olive oil
4 Sprigs fresh parsley;chopped

Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the foam,
then add the remaining ingredients, cover, and simmer gently until the
beans are tender, about 3 hours. Serve hot.

Note: Less frequently, the soup is pureed through a sieve. Also, you may
add the herbs during the last hour or so of cooking, if you wish.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.

Browse by categories