Greek bean soup - fasolada

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

• 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.

Questions

Photos of members who cooked this recipe

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