Fasolada
Description
Recipe: Serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Soak the beans in a large amount of cold water for 4 hours, then drain and replace the water. Boil until almost cooked, for 40–50 minutes. Wash and peel the vegetables.
- 2
Step 2
Cut the vegetables into small cubes, sauté in heated oil until soft, stirring occasionally. Season with salt and pepper to taste.
- 3
Step 3
For a smooth consistency, I blended the lecho in a blender. Pour in the lecho, add rosemary and sugar to taste. Simmer until thickened.
- 4
Step 4
Add the cooked beans and mix. Pour in boiling water (500 ml) or less, adjusting the consistency to your desired thickness. Heat for 10 minutes, then remove from heat.
- 5
Step 5
Serve the bean dish with chopped herbs and olives, either hot or cold. Store the dish in an enameled container in the refrigerator for 2-3 days. As the beans marinate in the tomato sauce, they become even more flavorful.