Bean soup ("fasolada")

Ingredients (serves 6)

1 / 2 Kg flat "megalosperma" beans

1 large onion (in the blender)
2 carrots, sliced
1 / 2 bunch parsley
4 celery stalks
Oregano (a sprinkling) black pepper
1 cup olive oil
1 cup tomato juice
1 tablespoon tomato paste salt

Wash the beans and leave them in a pot with water to soak for 3 to 4 hours.

Then put them in a saucepan with enough water and add the onion, carrots, parsley, chopped celery, oregano and black pepper. Boil for 35 to 40 minutes.

Then add the oil, tomato juice and tomato paste and boil until it's reduced. Switch off the heat, add the salt and stir the soup.

The secret of success is that the sauce and salt should be added at the end

a) To keep beans soft (not stiff)
b) To keep the soup reduced

Enjoy your meal




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