Fine taste with fine skin. Ideal for traditional Greek bean soup
recipes
Ingredients
500gr. 3alfa medium beans
1 large onion, cleaned
3-4 carrots
3 celery stalks
1 tomato, peeled and deseeded
1 tbsp. tomato paste
the juice of half a lemon
1 coffee cup olive oil
1 teacup coarsely chopped celery
salt, pepper
Cooking method
Soak the beans in cold water the night before. In the morning, wash them well and boil them in plenty of salted water for 20 minutes. Strain them, return them to the pot, add lukewarm water until they are covered by two finger widths, add the grated onion, the sliced carrots, the celery stalks, the finely chopped tomato, the paste and the olive oil. Boil the bean stew patiently over a moderate fire with the pot covered, and after about a half hour add a pinch of salt and plenty of pepper. Boil it for another 20 minutes, until it thickens well. If you wish, you may add the lemon juice. Serve the bean stew hot, sprinkling with the coarsely chopped celery leaves and accompany with herring fillets, various pickles and black olives
