Fasoláda – Bean Soup

Fasoláda

IMG_0232 2

300gm dried white beans – white kidney beans are best -soaked overnight

1 onion, finely chopped

2-3  carrots, chopped into chunks

1 stick of celery finely chopped – or 2 tablespoonfuls of chopped celery leaves

200ml tomato juice

150ml olive oil

Salt and ground black pepper

 

IMG_0226

Drain the beans that have been soaking overnight.

Put the finely chopped onion into a large pan with half a cup of water and let it cook briskly for a few minutes, until the onion has softened. It doesn’t matter if the water evaporates completely – just make sure it doesn’t burn!

Remove from the heat and add the drained beans, the chopped carrot and celery, the tomato juice and olive oil. Now add about 1 litre of water and return to the heat.

 

Bring to the boil and then leave to simmer for about 40 minutes or until the beans are tender.You may need to add a little more water – the consistency should be more soup than stew. Skim off any froth that rises to the surface during the cooking.

Season with salt and pepper and serve with bread and side dishes of olives, pickled chilies, anchovies or grilled kippers.

 

Processed with VSCOcam with m3 preset

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s