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Fasoulada
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| Artist: |
_ |
| Categories: |
Eastern European, Greek, Soups & Stews, Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 170
| grams | Haricot beans | | 1/2
| | Chopped leek | | 1
| | Chopped carrot | | 1
| | Chopped onion | | 1
| | Chopped celery stick | | 220
| grams | Canned tomatoes | | 100
| ml | Olive oil | | | Sea Salt | | | Black pepper | | 1/8
| tsp | Paprika | | 1
| | Small potato |
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Procedures:
| 1 | Soak the beans overnight. | | 2 | Rinse and then add water. | | 3 | Boil and cook for 15 minutes. | | 4 | Change the water and boil, then simmer until the beans show signs of splitting. | | 5 | Pass the tomatoes through a sieve and add to the beans with the other ingredients. | | 6 | Add more water if needed and simmer until the vegetables and beans are tender |
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