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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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