Monday, 9 July 2007

How to cook: Fasolatha

A hearty navy bean soup in a tomato base

3 Medium Carrots Sliced
3 Item Celery Leaves Chopped
1 lb Navy Beans
1 Cup Olive Oil
1 Medium Onion Chopped
1 Pinch Pepper To taste
1 Pinch Salt To taste
1 Cup Tomato Sauce

  • Soak the beans in water from the previous night.
  • Strain the water and place the beans in a pot with new water.
  • Boil for a while and once again strain.
  • Again put the beans in the pot, add the rest of the ingredients, add enough water to make it soupy and slowly boil for an hour.

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