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Bean soup "Fasolada"
 

 

½ kilo (1 lb 2 oz) medium-sized beans

2 medium-sized scarped and sliced carrots

2 medium-sized chopped onions

2 ripe chopped tomatoes

Some chopped celery

2 teacup olive oil

Salt and Pepper

Soak the beans in water overnight to soften up. The following day rinse, drain and place them in a pot with water. Add the carrots, the celery, the tomatoes, the onions, the olive oil and let everything boil over a medium fire for about 1 ½ to 2 hours.

You can baked them also in the oven for 20 min.

Serve warm with anchovies or grilled herring and black olives

 

 

 

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

 

 

 

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