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    About this recipe: Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economise with it.

    Serves: 6 

    • 200g dried cannellini beans, soaked overnight
    • 1 onion, thinly sliced
    • 2 small carrots, sliced
    • 1 stick celery, chopped
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon tomato puree
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 125ml olive oil
    • 750ml water
    • 2 tablespoons chopped fresh parsley
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Extra time:8hr  ›  Ready in:9hr20min 

    1. Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
    2. Cover the beans with 750ml water, and bring to the boil. Add onions, carrots, celery, tomatoes, tomato puree, oregano, thyme, olive oil, salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.

    Cook's note

    If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

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