Greek recipes: “Fasolada”

Beans with carrots and celery

Serves 3-4
1 pound navy beans (soaked overnight)

2-3 carrots

1 bunch of celery

2-3 tomatoes

3 tbsp tomato paste

1/2 cup of olive oil

1/2 red chili pepper

1 tsp of lemon juice

Salt and pepper

Preparation: Throw away the water of the soaked beans and put them in a soup pot with water. Bring to a boil, lower the heat and let it simmer for at least 30 minutes. The beans must be edible when you remove from fire.

Meanwhile: Peel and chop the onion. Peel the carrots and cut them into round slices. Wash and grate the tomatoes. Chop the celery into small pieces.

When the beans are ready, strain and throw away the water. Put the olive oil in the pot and place it on medium fire. Add the chopped onion and cook for 1-2 minutes stiring with a wooden spoon. Add the beans, the carrots, the chili pepper, the grated tomatoes, the tomato paste, 3 cups of water and the chopped celery. Add some salt and pepper, lemon and shake the pot to mix the ingredients. Cover, bring to a boil, lower the fire and let it simmer for about 20 minutes. Taste and if the beans are soft and the liquids thicken, then is ready.

Serve and enjoy!


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