FAS­SOULADA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

500g (1lb 2oz) dried hari­cot beans, soaked overnight 1 large onion, roughly chopped 3 car­rots, peeled and sliced 3 cel­ery stalks, peeled and sliced 4 ripe toma­toes, peeled, de­seeded and roughly chopped 3tbsp tomato purée 4tbsp ex­tra-vir­gin olive oil 2 fresh bay leaves A hand­ful of flat-leaf pars­ley leaves Drain the beans and place in a large saucepan. Cover with cold wa­ter and bring to the boil, skim­ming off any foam.

Add the other in­gre­di­ents and sim­mer over a low heat with the lid on for 1½-2 hours, un­til ten­der. Sea­son, then la­dle into bowls.

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