| Fassoulatha - white bean soup |
| 2 cups | dried haricot (navy), cannelini or lima beans |
| 8 cups | water |
| 1 | large onion, finely chopped |
| 1 1/2 cups | chopped, peeled tomatoes |
| 2 tablespoons | tomato paste |
| 1 cup | chopped celery, including leaves |
| 1 cup | finely diced carrot |
| 1/2 cup | chopped parsley |
| 1/3 cup | olive oil |
| pepper and salt |
Wash the beans well in several changes of water. Place in a large pot with 8 cups of water and bring to a boil. Boil for 2 minutes, remove from heat and leave pan covered until beans become plump (1 - 2 hours). Add the remaining ingredients except salt and bring to the boil. Cover the pan and boil gently for 1 1/2 hours. Add salt to taste and cook another 30-60 minutes, until the beans are tender.
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