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Effie’s Fassoulada

Cookbook

Beans

Published by Harmony Books

This image courtesy of Joseph DeLeo

This version of the traditional Greek soup was inspired by the one Effie Tandy often makes.

NotesCracked Pepper:

For a more intense pepper flavor, we often use cracked pepper instead of finely ground. You can purchase cracked pepper in a jar from the supermarket spice section or crack your own by setting your pepper mill on coarse grind.

8 servings

CostInexpensive

Easy

Total Timeunder 4 hours

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Type of Dishhot soup, soup

Ingredients

  • 1/3 cup olive oil
  • 2 large onions, chopped (about 3 cups)
  • 2 garlic cloves, minced
  • 2 1/2 quarts water
  • 1 16-ounce can crushed tomatoes
  • 2 cups Great Northern beans, picked over and soaked
  • Freshly ground black pepper to taste
  • 1 sprig fresh mint or ½ teaspoon dried
  • Salt to taste

Instructions

  1. Heat the oil in a heavy, 6-quart saucepan or Dutch oven. Add the onions and garlic and saute until golden, stirring constantly, about 5 minutes.

  2. Stir in the water, tomatoes, beans, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer ½ hours. Add the mint and salt; simmer 15 minutes longer or until beans are tender.

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