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home > recipes > vegetables > fassoulatha
from US 2 cups dried navy beans 8 cups water 1 large onion finely chopped 1 1/2 cups peeled tomatoes chopped 2 tablespoons tomato paste 1 cup celery, including leaves chopped 1 cup carrot diced 1/4 cup parsley chopped 1/3 cup olive oil freshly ground black pepper 1/2 teaspoon sugar salt --For Serving-- chopped parsley Wash beans well in several changes of water. Place in a large pot with the 8 cups of water and bring to the boil. Boil for 2 minutes, remover from the heat and leave pan covered until beasn become plump. Time varies acording to beans, with smaller beans plumping in 1 hour, larger beans take about 2 hours. Add remaining ingredients except salt and bring to the boil. Cover pan and boil gently for 1 1/2 hours. Add salt to taste and cook for a further 30 t0 60 minutes until beans are tender. Again, time depends on beans. Serve hot in soup plates, sprinkling chopped parsley on each serving. Crusty breas, black olives, cheese and wine can accompany fassoulatha for a complete meal. Per serving (excluding unknown items): 371 Calories; 13g Fat (31% calories from fat); 17g Protein; 50g Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat

Fassoulatha


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keyword: fassoulatha
ethnicity: greek
recipes for vegetables
recipes by rossber
Email Address:
(posted October 27, 2005)

from US

2 cups dried navy
beans
8 cups water
1 large
onion finely chopped
1 1/2 cups peeled tomatoes chopped
2 tablespoons
tomato paste
1 cup
celery, including leaves chopped
1 cup
carrot diced
1/4 cup
parsley chopped
1/3 cup
olive oil
freshly ground black pepper
1/2 teaspoon
sugar
salt
--For Serving--
chopped
parsley

Wash
beans well in several changes of water. Place in a large
pot with the 8 cups of water and bring to the boil. Boil for 2 minutes, remover from the heat and leave pan covered until beasn become plump. Time varies acording to beans, with smaller beans plumping in 1 hour, larger beans take about 2 hours.

Add remaining ingredients except
salt and bring to the boil. Cover pan and boil gently for 1 1/2 hours. Add salt to taste and cook for a further 30 t0 60 minutes until beans are tender. Again, time depends on beans.

Serve
hot in soup plates, sprinkling chopped parsley on each serving. Crusty breas, black olives, cheese and
wine can accompany fassoulatha for a complete meal.

Per serving (excluding unknown items): 371 Calories; 13g
Fat (31% calories from fat); 17g Protein; 50g Carbohydrate; 0mg Cholesterol; 79mg Sodium

Food Exchanges: 3 Starch/
Bread; 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat



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