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Name: Fasolada
Total time: 12 h 30 min
Yield: Serves 6
Cuisine: Greece
Ingredients: 400 g dried white beans; 120 ml extra-virgin olive oil; 1 onion; 2 carrot; 2 celery stalks; 3 cloves garlic; 1 tbsp tomato paste; 2 ripe tomatoes; 2 bay leaves; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley

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Greece12 h 30 minServes 6cooked before

Fasolada

Φασολάδα · Fasoláda

Ingredients13

dried white beans400 g
extra-virgin olive oil120 ml
onion1
carrot2
celery stalks2
garlic3 cloves
tomato paste1 tbsp
ripe tomatoes2
bay leaves2
dried oregano1 tsp
salt1 tsp
black pepper1/2 tsp
fresh parsley2 tbsp

vegetableotherspice & sauce

Method

Cover the beans with plenty of cold water and soak them overnight, then drain and rinse.
Put the beans in a large pot, cover with fresh water, bring to a boil, and skim off any foam.
Chop the onion, carrot, and celery; add them to the pot with the garlic, bay leaves, and oregano.
Stir in the tomato paste, grated or chopped tomatoes, and most of the olive oil.
Simmer gently, partly covered, for about 1 hour 30 minutes until the beans are very tender, adding water if needed.
Season with salt and pepper near the end of cooking.
Remove the bay leaves, stir in the remaining olive oil and chopped parsley, and serve hot.