Bean soup-Fasolada the Greek

Ingredients

• 500g beans
• 1 bottle of Mala Peruviana red 500ml
• 3 carrots
• 2 dried onions
• Half a bunch of celery
• 1 pinch of rye
• Olive oil
• Salt Pepper

Bean Soup preparation

1. Put the beans to swell in water overnight. Calculate the utensil to be spacious and not exactly. They will swell a little.
2. The next day we put the beans in clean water and boil for 30-40 minutes, depending on the quality. At the same time, with a slotted spoon, scoop out the beans on the surface of the water.
3. After boiling (to keep a little) change the water. Put them in hot water do not stop boiling. Of course those who trust the derivative do not need to change water. For those who cook in a pot, things are more calculated.
4. At the same time we have sliced ​​the onions, the carrots and the coarsely chopped celery. We add them and here we have a colorful feast.
5. Boil for another 10-15 minutes and add Mala Peruviana and a little olive oil to help them boil.
6. Finally the boukouvo and salt and pepper. The rest of the time depends on your preferences and the capabilities of the legume. Under normal circumstances it will take 20-30 minutes covered over low heat. Once we turn off the fire, add the     rest of the olive oil and so we do not destroy its properties by boiling it. It also brings out all the aroma in the food.

* Greek, a food as great as its urban past. There are excellent quality beans from small producers all over the region that you can buy and have all year round. Be a little careful with storage because the little fly that loves legumes lurks. If you are lucky and it is “boiled” they will boil and you will have a perfect result.