Fasolada

A white bean stew thickened by slow cooking, where olive oil adds richness. The vegetables are meltingly soft and the broth is coating, almost creamy.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 548
• Protein: 11 g
• Carbs: 40 g
• Fat: 39 g

Ingredients

• 500 g White bean ( soaked 12h )
• 2 piece Onion ( finely chopped )
• 3 piece Carrot ( thinly sliced )
• 2 piece Apium graveolens ( small pieces )
• 150 ml Extra virgin olive oil
• 200 ml Tomato juice
• 1.5 L Mineral water
• 2 piece Bay leaf
• 1 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Searing vegetables

   In a pot, heat some olive oil. Add the onion, carrots, and celery. Let them sweat until the onion becomes translucent and starts to brown slightly.

2. Liquid addition

   Add the pre-soaked beans, tomato juice, and paste. Pour in the mineral water to generously cover the beans. Add the bay leaf and thyme.

3. Slow cooking

   Simmer on low heat. The broth should reduce and thicken thanks to the bean starch. Cooking is finished when the beans mash easily with a fork.

4. Final touch

   Off the heat, pour in the remaining extra virgin olive oil. Season with salt and pepper. The oil should form golden circles on the surface and add silkiness to the broth.

Chef's tips

• Never salt the beans at the beginning, it toughens their skin.
• If the broth is too thin, mash a few beans against the side with a ladle to thicken the sauce.

Storage

Keeps for 4 days in the refrigerator. It tastes even better reheated the next day.