Fasolatha
6 Servings
Ingredients
| Quantity | 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 | Celery stalks; tops & leaves chopped | |
| 3 | Garlic cloves; sliced | |
| 4 | tablespoons | Finely chopped fresh savory |
| 1 | Bay leaf | |
| 1 | Clove | |
| 1 | small | Hot fresh chili pepper OR- cayenne to taste |
| Salt | ||
Directions
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