Fassoulada ( greek bean soup )

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Recipe by: dahmane

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.