Cooking Instructions
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Step 1
Drain the
Dry Navy Beans (500 g)
, add them to a large pot along with 2-3 liters of water. Cook over high heat just until the water comes to a boil and foam has started rising to the top of the pot. Drain the beans and reserve.
Step 2
In a medium-sized pot or dutch oven set over medium heat, add
Olive Oil (60 mL)
along with the
Yellow Onions (2)
,
Carrots (3)
, and
Celery (2 stalks)
. Cook, stirring often, just until the vegetables have softened, about 10 minutes.
Step 3
Stir in the
Tomato Paste (35 g)
and cook for a few minutes to bring out the flavor of the tomato.
Step 4
Add in the par-boiled beans and
Water (1.9 L)
, turn the heat up to high, and cook until the soup has come to a boil. Lower the heat to medium-low and simmer, with a lid left slightly ajar, for 1–1.5 hours, stirring occasionally.
Step 5
Test the beans after 1–1.5 hours, once they are adequately soft you can season the soup with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Once you have seasoned the soup, add in chopped green celery leaves if you have them.
Step 6
Continue cooking the soup over medium-low heat for another 30 minutes to 1 hour. The broth should have started to thicken and the beans should be on the verge of almost melting.
Step 7
When the fasolada has reached this stage, stir in the remainder of the
Olive Oil (60 mL)
and cook for about 10 minutes. Adding the olive oil will thicken the broth to just the right consistency and lend a beautiful flavor to the soup.
Step 8
Serve with
Feta Cheese (to taste)
and
Hot Smoked Paprika (to taste)
, if desired. Enjoy with crusty bread and olives.
