Fassoulada ( greek bean soup )
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried navy beans |
| 2 | Onions; chopped | |
| 2 | Celery stalks with leaves chopped | |
| 2 | Carrots; scraped & diced | |
| 4 | Sprigs fresh parsley;chopped | |
| 1 | cup | Chopped, drained tomatoes |
| 1 | Bay leaf | |
| 2 | Sprigs fresh mint or thyme | |
| Salt & freshly ground pepper | ||
| ⅓ | cup | Olive oil |
Directions
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.
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