Fassolada

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* Exported from MasterCook *

 

Fassolada

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups dried white kidney beans

1 tablespoon baking soda

12 cups water

1 onion -- diced

1 large carrot -- diced

1/2 cup chopped fresh celery leaves (or 2 stalks,

finely chopped) -- packed down

2 tablespoons tomato paste

1 teaspoon lemon juice

1 medium tomato -- blanched, skinned, and chopped

1 teaspoon dried rosemary, basil, or oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped fresh parsley -- packed down

extra-virgin olive oil, olive bits, diced

red onion, and crumbled feta cheese as

accompaniments

 

In a large bowl, cover beans with plenty of warm water. Add baking soda and mix

well. (The water will foam and remove remove some of the gas from the beans.)

Let soak for at least 3 hours, preferably overnight, unrefrigerated.

 

Drain beans and transfer to a soup pot. Add plenty of water and bring to a

boil. Reduce heat to medium-low and simmer for 30 minnutes, occasionally

skimming any foam that rises to the top.

 

Drain beans; rinse and drain again. Scrub pot, cleaning off foam stuck to the

sides. Return the beans to the pot; add the 12 cups water and place over high

heat. Add onion, carrot, celery, tomato paste, lemon juice, and tomato. Briing

to a boil, stirring; reduce heat to medium-low. Cook for 1 1/2 hours at a

rolling boil, stirring very occasionally until the beans and vegetables are very

tender.

 

Add rosemary, salt, pepper, parsley, and olive oil. Cook for another 5 minutes,

stirring occasionally, and take off heat. Cover soup and let rest for 5 to 10

minutes. If desired, season to taste with additional salt and pepper. Serve

with any or all of suggested garnishes.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 17 Calories; trace Fat (6.1% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 787mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0