Bean Soup
(Fassouladha)

by Daniel Rogov

2 1/2 cups dried lima beans
1/2 cup olive oil
2 medium onions, chopped finely
2 medium carrots, chopped
1/2 cup celery, chopped
1 - 2 cloves garlic, chopped finely
1 cup tomatoes, peeled and chopped
1 Tbsp. tomato puree
1/2 tsp. each salt, pepper and sugar
4 cups chicken stock
3 Tbsp. parsley, chopped

Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.

In a large saucepan, heat the oil and saute the onion, carrots, celery and garlic until the onions are translucent.

Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.

Cover and continue to simmer gently for 2 hours longer. Add 1 Tbsp. of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.

Serves four to six.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.