For a handful of... beans

Name: For a handful of... beans
Yield: 3-4 servings
Cuisine: British
Ingredients: 400 g beans; 1 dry onion; carrots (2, 3, 4, more, depending on your taste); leaf celery (quantity also depending on your taste); 1/2 cup virgin olive oil; optionally2-3 potatoes; 2 fresh tomatoes; 1 tsp tomato paste; 1 little bit of sugar (1 tsp); 2 l water

Cookpad Greece @cook_8238176

Greece

Particularly tasty thick bean soup, white or red depending on your taste.

Recipe by ggr

Particularly tasty thick bean soup, white or red depending on your taste.

Recipe by ggr

Cookpad Greece @cook_8238176

Greece

Particularly tasty thick bean soup, white or red depending on your taste.

Recipe by ggr

Particularly tasty thick bean soup, white or red depending on your taste.

Recipe by ggr

Saved

Ingredients

3-4 servings

If you want it white
400 gbeans
1dry onion
carrots (2, 3, 4, more, depending on your taste)
leafcelery (quantity also depending on your taste)
1/2 cupvirgin olive oil
optionally2-3 potatoes
If you want red (with tomatoes) add
2fresh tomatoes
1 tsptomato paste
1little bit of sugar (1 tsp)
For boiling
2 lwater

Saved

Steps

1

Wash the beans and leave them overnight in plenty of water to soak. DON'T add baking soda or whatever else your neighbour tells you. Check on them in the evening in case they have absorbed all the water and you need to add more.
2

On the next day, with the beans having absorbed most of the water, place them in the pot with the water that they have soaked in. Add some more COLD water till you have about 2 l that you need to let them simmer in.
3

Place the pot over medium to low heat for about an hour, stirring constantly. If the beans absorb the water add some more COLD water. By the end of an hour of cooking time (taste always so that you know up to what degree the beans have boiled) there should be water in the pot but it should be below the surface of the beans.
4

At this point start adding the oil.
5

Lower the heat. Add 1/3 of the oil.
6

Stir constantly with a wooden spoon. You want the oil to be thoroughly combined with the water and the sauce of the beans.
7

When you have achieved this (after 3-4 minutes of constant stirring) add one more third of the oil. Keep stirring until this is also thoroughly incorporated.
8

Add the rest of the oil and continue stirring.
9

When this is incorporated, add the vegetables. The carrots, cut into slices. The onion, finely chopped (but not too much). The potatoes, at the size of half an egg. The celery leaves. If you like to add colour (and taste) add the tomatoes at this point, grated, the tomato paste dissolved in a little bit of water and a tsp of sugar to remove the sourness of the tomato.
10

Add a little bit of water (1/2 - 1 cup, always cold) and let them boil for an additional ten minutes, stirring constantly.
11

The result of the constant stirring with the cold water and the boiling over low heat will be for the beans to become mushy and taste amazingly. Their sauce will start to "wrinkle" during stirring, proof that it has thickened.
12

They are ready. But if you like beans that are more of a soup, you have to add more water (according to taste) and stir a bit more, always over low heat so that the water is absorbed.
13

The beans are ready.