Bean Stew (Fasolada)
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INGREDIENTS
- 2 cups (450g) beans
- 1 ½ cups (260g) potatoes cut into cubes
- 1 ½ cups (200g) carrots cut into cubes
- 1 ½ cups (180g) celery stalks (selenia) cut into thick slices
- ⅓ cup (85ml) olive oil
- 1 cup (100g) finely chopped onion
- 2 well-filled tablespoons (70g) tomato paste
- 2 ½ liters (10 cups) hot water
- 1 ½ teaspoons (12g) salt
- ½ teaspoon (1g) freshly ground black pepper
METHOD
- The day before, place the beans in a large glass bowl and cover them with plenty of cold tap water, about 2-3 cm above the surface. Make sure the beans are fully submerged, otherwise they won't soak properly and won't cook well. Let them soak for 12 - 24 hours.
- The next day, drain the beans, rinse them, strain them well, and put them in a saucepan. Add enough tap water to cover them by 2 fingers' width and place them on the heat. When the water boils vigorously, let them boil for 10-15 minutes and then drain them. Return them to the saucepan, add 6 cups of hot water, and boil for 35 minutes.
- Skim off the foam that forms on the surface from time to time. Meanwhile, heat the olive oil in a frying pan and when it's hot, sauté the onion for 2 - 3 minutes. Add the potatoes, carrots, and celery stalks and continue sautéing for another 3 - 4 minutes. Add the tomato paste and rub it on the bottom of the pan to bring out its aromas.
- Add the sautéed vegetables to the saucepan with the beans. Pour in the remaining 4 cups of hot water and boil for another 20 - 25 minutes until the sauce thickens. Add the salt and pepper and boil for another 10 minutes. Serve drizzled with a little olive oil.
- If you prefer, you can bake the bean soup (fasolada) in the oven. Soak the beans overnight, drain them, and place them in a baking dish with the rest of the ingredients. Cover them well and bake at 180°C (350°F) fan-assisted for 2 hours. Check the beans and add extra water if necessary.
