Fasolada
Ingredients
- 500 gWhite bean (soaked 12h)
- 2 pcOnion (finely chopped)
- 3 pcCarrot (thinly sliced)
- 2 pcApium graveolens (small pieces)
- 150 mlExtra virgin olive oil
- 200 mlTomato juice
- 1.5 LMineral water
- 2 pcBay leaf
- 1 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator. It tastes even better reheated the next day.
