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home > recipes > beans / grains > fassouladha
from Chicago, IL 2 1/2 cups dried lima beans 1/2 cup olive oil 2 medium onions, chopped finely 2 medium carrots, chopped 1/2 cup celery, chopped 1 - 2 cloves garlic, minced 1 cup tomatoes, peeled and chopped 1 tbsp tomato puree 1/2 tsp each salt, sugar and pepper 4 cups chicken stock 3 tbsp parsley, chopped Method Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight. In a large saucepan heat the oil and in this saute the onion, carrots, celery and garlic until the onions are translucent. Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked. Cover and continue to simmer gently for 2 hours longer. Add 1 tbsp of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.

Fassouladha


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keyword: fassouladha
ethnicity: greek
recipes for beans-grains
recipes by dave
Email Address:
(posted November 17, 2003)

from Chicago, IL

2 1/2 cups dried lima
beans
1/2 cup
olive oil
2 medium onions, chopped finely
2 medium carrots, chopped
1/2 cup
celery, chopped
1 - 2 cloves
garlic, minced
1 cup tomatoes, peeled and chopped
1 tbsp
tomato puree
1/2 tsp each
salt, sugar and pepper
4 cups
chicken stock
3 tbsp
parsley, chopped

Method
Place the
beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.
In a large
saucepan heat the oil and in this saute the onion, carrots,
celery and garlic until the onions are translucent.
Add the tomatoes,
tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.
Cover and continue to
simmer gently for 2 hours longer. Add 1 tbsp of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.



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