Fasolatha
Ingredients
2 C.(s) dried white beans (medium sized), such as navy or cannellini
1 pound onions thinly sliced
3 Tbsp. fruity olive oil
1/2 tsp. sugar
1/2 pound carrots sliced or diced
6 celery stalks tops and leaves chopped
3 garlic cloves sliced
4 Tbsp. finely chopped fresh savory
1 bay leaf
1 clove
1 small hot fresh chili pepper
or cayenne to taste
salt
Cooking Instructions
Drain the beans, cover them with fresh water, and boil for 10 minutes. Drain them and just cover again with hot water. Bring them back to a boil, cover, and simmer for about 1 to 1 1/2 hours, until tender. While the beans are simmering, sauté the onions in the olive oil until they turn red brown, adding splashes of water to keep them from burning. Sprinkle the onions with sugar, and cook for a minute to caramelize, stirring occasionally. Add the carrots, celery, sliced garlic, savory, bay leaf, clove, and chili pepper or cayenne. Sauté for 2 to 3 minutes. When the beans are tender add the sautéed vegetables and 5 pints water and bring back to a boil. Simmer for 15 minutes, until the beans are very soft. Add salt to taste and serve with crusty bread or koulouria (sesame seed rings).
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)