Fasolatha Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Dried white beans, (medium-sized), -such as navy or cannellini
1 lbs: Onions, thinly sliced
3 tbsp: Fruity olive oil,
1/2 tsp: Sugar,
1/2 lbs: Carrots, sliced or diced
6: Celery stalks, tops & leaves - chopped
3: Garlic cloves, sliced
4 tbsp: Finely chopped fresh savory,
1: Bay leaf,
1 Clove: ,
1 small: Hot fresh chili pepper OR- cayenne to taste,
Salt,
Directions:
Drain the beans, cover them with fresh water, and boil for 10 minutes.
Drain them and just cover again with hot water. Bring them back to a
boil, cover, and simmer for about 1 to 1-1/2 hours, until tender.
While the beans are simmering, saute the onions in the olive oil
until they turn red-brown, adding splashes of water to keep them from
burning. Sprinkle the onions with sugar, and cook for a minute to
carmelize, stirring occasionally. Add the carrots, celery, sliced
garlic, savory, bay leaf, clove, and chili pepper or cayenne. Saute
for 2-3 minutes.
When the beans are tender add the sauteed vegetables and 5 pints
water and bring back to a boil. Simmer for 15 minutes, until the
beans are very soft. Add salt to taste and serve with crusty bread
or koulouria (sesame seed rings).
From: Recipes from a Greek Island - by Susie Jacobs Typed for you by
Karen Mintzias
Source from luhu.jp
Drain them and just cover again with hot water. Bring them back to a
boil, cover, and simmer for about 1 to 1-1/2 hours, until tender.
While the beans are simmering, saute the onions in the olive oil
until they turn red-brown, adding splashes of water to keep them from
burning. Sprinkle the onions with sugar, and cook for a minute to
carmelize, stirring occasionally. Add the carrots, celery, sliced
garlic, savory, bay leaf, clove, and chili pepper or cayenne. Saute
for 2-3 minutes.
When the beans are tender add the sauteed vegetables and 5 pints
water and bring back to a boil. Simmer for 15 minutes, until the
beans are very soft. Add salt to taste and serve with crusty bread
or koulouria (sesame seed rings).
From: Recipes from a Greek Island - by Susie Jacobs Typed for you by
Karen Mintzias
Source from luhu.jp