Fasoulada
Yield
4 servingsPrep
10 minCook
25 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
haricot beans
|
* |
| ½ | each |
leeks
chopped |
*
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
|
|
| 1 | cup |
tomatoes, canned
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ⅛ | teaspoon |
paprika
|
|
| 1 | small |
potatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
haricot beans
|
* |
| 0.5 | each |
leeks
chopped |
*
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery stalks
|
|
| 237 | ml |
tomatoes, canned
|
|
| 79 | ml |
olive oil
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 0.6 | ml |
paprika
|
|
| 1 | small |
potatoes
|
|
Directions
Soak the beans overnight.
Rinse and then add water. Boil and cook for 15 minutes.
Change the water and boil, then simmer until the beans show signs of splitting.
Pass the tomatoes through a sieve and add to the beans with the other ingredients.
Add more water if needed and simmer until the vegetables and beans are tender.
