members recipes
FASOLADA
Added by Chrissa SKG | Wed 28 Jan 2009 @ 12:03
Ingredients
1/2kgr beans
2-3 chopped onions
2-3 chpped carrots
celeriac-the leaves
1/2 a cup olive oil
salt
pepper-could use chilli or paprika as well
Method
you soak beans over night in plain water!
next day you throw the water, wash it and put nea water in pot and beans back in pot
add onions, carrots, celery
add water to cover everything
boil about an hour- 1 1/2
then add the tomatoe- finelly chopped..
the oil ,salt and pepper (and chilli or paprika if you chose to add as well)
leace another half hour to reduce...perhaps a bit more....
ALWAYS ADD PARSLEY AND DILL
soup should be just a bit thick, between watery and thick....
TIP- ALWAYS better the NEXT day..that's why I soak yesterday overnight I cooked today and we shall eat TOMMORROW!
enjoy our "national" dish...
we usually serve with fresh bread and some salty fish-like herring etc...with feta cheese-everything mention ON THE SIDE!
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tried this recipe or a similar one? share your tips...
The Gentlemen fogot to mention when to add the Olive oil which is while the beans are cooking. <br /> The tomatoes can be canned paste, diced or crushed but best if fresh. <br /> I have used Great Northern Beans, <br /> I have used Cannelini Beans<br /> But the best were Borlotti Beans fresh if you can get them at market. <br /> They are also called Roma Beans. <br /> Parsley is not necessary <br /> I recomend you cook the celery & carrots in a saucepan first with the onions before placiing in water with beans. <br /> Olive oil a cup is last and then boil for an hour or so keep stirring to keep from burning. <br /> It is great with Feta, Fresh Baked Bread or Olives. <br /> a small glass of fine Retsina wine to complete the meal
what sort of beans?