Greek bean soup - fasolada

Name: Greek bean soup - fasolada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: ½ kg haricot beans; 1 large onion grated; 2 carrots diced; 1 tablespoons roughly chopped celery leaves; 1 red hot chilli pepper; ½ tablespoon tomato paste; -150 ml slightly concentrated tomato juice; 150 ml olive oil

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Main Dish

4 servings

Very Easy

50 min

521 Kcal

Ingredients

½ kg haricot beans
1 large onion grated
2 carrots diced
1 tablespoons roughly chopped celery leaves
1 red hot chilli pepper
½ tablespoon tomato paste
150 ml slightly concentrated tomato juice
150 ml olive oil

Preparation

Preparation20 min

Cook time30 min

Soak the beans overnight.
The next day put the beans in a deep pan with enough water to cover them.
Boil them, but before they come to the boil remove with a wooden spoon the froth that comes up to the surface.
After they come to the boil simmer for 15 minutes.
Remove the beans and drain them in a colander.
Put them back in the pan and add enough boiled water to cover them. (about 2 fingers above the surface of the beans)
Add all the remaining ingredients and simmer for 1 hour or more ? until the beans are tender.