Fasulye Plakisi [White Bean Stew]
Source: Tess Mallos, The Complete Middle East Cookbook
- 2 c dried haricot (havy) beans or other white beans
- 6 c cold water
- 2 large onions, chopped
- 1/2 c olive oil
- 2 cloves garlic
- 1 c diced carrot
- 1 c sliced celery, including leaves
- 1/4 c tomato paste
- 1/2 tsp sugar
- pinch hot chili pepper
- juice of 1/2 lemon
- 1/4 c chopped parsley
Wash beans in several changes of cold water, place in large pan. Cover with 6 cups cold water and bring to boil. Boil for 2 minutes, remove from heat, cover, leave for 2 hours or until beans are plump.
In frying pan, heat oil and fry onion until transparent. Add garlic, carrot and celery and fry for 5 minutes, stirring often. Set aside.
Return beans to boil and boil gently, covered, for 30 minutes. Add fried vegetables, tomato paste, sugar and chili pepper, cover and simmer for 1.5 hours or until beans are tender without being broken.
Add lemon juice, salt to taste, half of the parsley. Cook for 10 minutes longer. Serve in a deep dish sprinkled with remaining parsley. May be served hot or cold.