Fasouladagreek, soups, vegan, vegetarian 170 gm haricot beans 1/2 chopped leek 1 chopped carrot 1 chopped onion 1 chopped celery stick 220 gm canned tomatoes 100 ml olive oil 1 sea salt 1 black pepper 1/8 teaspoon paprika 1 small potato 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. Posted by Kaz Dunkley |
