Subject: Greek Bean Soup (Fassoulatha)
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 30 2003 - 05:52:21 EDT
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FOOD FUNNY
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Here's a bit of food wisdom from Fran in Seattle:
A quarrel is like buttermilk; the more you stir it, the more sour it
grows.
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TODAY'S RECIPE
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Serve this hearty soup with bread, black olives, and cheese, and you
have a complete meal.
Greek Bean Soup (Fassoulatha)
2 cups (500 ml) dried navy, cannellini, or lima beans
8 cups (2 L) water
2 stalks celery, including leaves, chopped
2 medium carrots, chopped
1 large onion, finely chopped
1 1/2 cups (375 ml) canned tomatoes, chopped
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) tomato paste
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Combine the beans and water in a large pot and bring to a boil over
high heat. Remove from the heat and leave pot covered until the beans
are plump, 1 to 2 hours, depending on the beans. Add the remaining
ingredients and simmer covered for 2 to 3 hours, until the beans are
tender. Serves 6 to 8.
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