Fassolada

By Hklbrries

Ingredients

• 3 cups navy beans
• 1/2 cup oil
• 4 medium carrots, peeled and sliced
• 2 large onions, chopped finely
• 2 to 3 stalks celery, finely sliced
• 1 rounded tbsp tomato paste, diluted in a little water
• Salt, to taste
• Pepper, to taste
• 1/2 tsp sugar

Details

Servings 10

Preparation

Step 1

Clean and sort the beans and soak overnight in plenty of unsalted water. The next day, drain the beans and rinse them well. In a large pot, bring the beans to boil in plenty of water. Boil for about five minutes. Drain the beans. Put the beans back in the pot and add fresh water to cover plus an inch or so more. Add the oil, carrots, onions and celery and bring to a boil. Reduce heat, simmer, covered until the beans are tender. Add the tomato paste, salt and pepper, and the sugar. Cook for a few more minutes for the flavors to blend.

Nutrition Information:
Per serving
344 calories
12 g fat (1 g saturated, 30 percent fat calories)
14 g protein
47 g carbohydrates
0 g cholesterol
11 g fiber
148 mg sodium