Fassoulada ( Greek Bean Soup ) Recipe
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Fassoulada ( Greek Bean Soup ) Recipe
Fassoulada ( Greek Bean Soup ) Ingredients:
1 lb Dried navy beans 2 Onions, chopped 2 Celery stalks with leaves - chopped 2 Carrots, scraped & diced 4 Sprigs fresh parsley, chopped 1 cup Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 cup Olive oil
Fassoulada ( Greek Bean Soup ) Preparation:
Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
| “Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” | | Pearl Buck (1892-1973) American Nobel Prize winning author. |
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