Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Fassoulada



1 cup of small dry (white) navy beans
1 large stalk of celery, halved lengthwise then cut into 1/2 inch pieces
1 large carrot, halved then cut into 1/2 inch pieces on a bias
2 medium onions, diced
1/2 cup of pomodoro or tomato puree (passata)
1/2 cup olive oil
2 bay leaves
1 whole chile pepper
2 tsp. of smoked paprika
8 cups of water
salt to taste

  1. The night before you are to make this soup, soak the beans in water overnight.
  2. Drain the water from the beans and place them into a pressure cooker. Now add all of the remaining ingredients into the pressure cooker.
  3. Close the lid of your cooker (according to mfgrs’ instructions) and place in on high heat. You should have the cooker whistling in about 20 minutes.
  4. Lower your heat to medium and allow the soup to simmer in the cook for an hour. Take your cooker off the heat, release the steam switch and ONLY open the cooker after you cease to hear any whistling.
  5. Adjust for seasoning with with salt, remove bay leaves.

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