Fassoulada (bean Soup) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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,
1/3 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.
Source from luhu.jp
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.
Source from luhu.jp