Cooking Instructions
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Step 1
Drain the
Dry Navy Beans (2 1/3 cups)
, 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 (1/4 cup)
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 (2 Tbsp)
and cook for a few minutes to bring out the flavor of the tomato.
Step 4
Add in the par-boiled beans and
Water (8 cups)
, 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 (1/4 cup)
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.
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