Boiled Haricot Beans with Vegetables
(Fasolia Vrasta)
  • 1 lb haricot beans
  • 4 medium potatoes
  • 4 carrots
  • 2-4 sticks of celery
  • olive oil
  • lemon
  • salt

  1. Soak the beans overnight.
  2. Drain and add fresh cold water. Bring to boil.
  3. Meanwhile, saute the onions and garlic.
  4. Add peeled tomato, tomato puree and cook for 2-3 minutes.
  5. When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
  6. Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
  7. Five minutes before the end, add the salt and pepper.
  8. Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with spring onions and olives on a side plate.




Copyright, 2001, All rights reserved