Fasolatha

Yield: 6 Servings

Measure Ingredient
2 cups Dried white beans (medium-sized), such as navy or cannellini
1 pounds Onions; thinly sliced
3 tablespoons Fruity olive oil
½ teaspoon Sugar
½ pounds Carrots; sliced or diced
6 \N Celery stalks; tops & leaves chopped
3 \N Garlic cloves; sliced
4 tablespoons Finely chopped fresh savory
1 \N Bay leaf
1 \N Clove
1 small Hot fresh chili pepper OR- cayenne to taste
\N \N Salt

Drain the beans, cover them with fresh water, and boil for 10 minutes.

Drain them and just cover again with hot water. Bring them back to a boil, cover, and simmer for about 1 to 1-½ hours, until tender.

While the beans are simmering, saute the onions in the olive oil until they turn red-brown, adding splashes of water to keep them from burning. Sprinkle the onions with sugar, and cook for a minute to carmelize, stirring occasionally. Add the carrots, celery, sliced garlic, savory, bay leaf, clove, and chili pepper or cayenne. Saute for 2-3 minutes.

When the beans are tender add the sauteed vegetables and 5 pints water and bring back to a boil. Simmer for 15 minutes, until the beans are very soft. Add salt to taste and serve with crusty bread or koulouria (sesame seed rings).

From: Recipes from a Greek Island - by Susie Jacobs Typed for you by Karen Mintzias

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