Fasolada

Ingredients

• 1 cup dry white beans - soaked overnight
• 1 large onion - chopped
• 2 cloves garlic - minced
• 2 large carrots - sliced
• 1 large green bell pepper - chopped
• 1 can crushed tomatoes - or 2 fresh tomatoes, chopped
• 1/4 cup olive oil - extra virgin for best flavor
• 1 teaspoon dried oregano - or fresh if available
• 1 teaspoon salt - to taste
• 1/2 teaspoon black pepper - freshly ground
• 4 cups water

Step-by-step instructions

1. In a large pot, add the soaked beans and cover them with water. Bring to a boil, then reduce heat and simmer for about 45 minutes until the beans are tender.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until they are soft and translucent. Stir in the carrots and green bell pepper, and cook for another 5 minutes.
3. Add the crushed tomatoes, oregano, salt, and pepper to the vegetable mixture, and stir well. Add this mix to the pot with the beans. Pour in the 4 cups of water, and bring to a gentle simmer for 15 minutes to allow flavors to meld.
4. Adjust seasoning to taste, and serve hot, drizzling with some additional olive oil if desired.

Serving suggestion

Traditionally enjoyed with a slice of feta cheese and olives on the side, along with a glass of robust red wine.

Nutrition per serving (estimated)

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