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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