Title: Fasolatha
Categories: Soup Ethnic Vegetarian Vegan
Yield: 6 Servings

2	c	Dried white beans - (medium-sized), -such as navy or cannell
1	lb	Onions; thinly sliced
3	tb	Fruity olive oil
1/2	ts	Sugar
1/2	lb	Carrots; sliced or diced
6		Celery stalks; tops & leaves - chopped
3		Garlic cloves; sliced
4	tb	Finely chopped fresh savory
1		Bay leaf
1		Clove
1	sm	Hot fresh chili pepper OR- cayenne to taste
		Salt

Drain the beans, cover them with fresh water, and boil for 10 minutes. Drain them and just cover again with hot water. Bring them back to a boil, cover, and simmer for about 1 to 1-1/2 hours, until tender.

While the beans are simmering, saute the onions in the olive oil until they turn red-brown, adding splashes of water to keep them from burning. Sprinkle the onions with sugar, and cook for a minute to carmelize, stirring occasionally. Add the carrots, celery, sliced garlic, savory, bay leaf, clove, and chili pepper or cayenne. Saute for 2-3 minutes.

When the beans are tender add the sauteed vegetables and 5 pints water and bring back to a boil. Simmer for 15 minutes, until the beans are very soft. Add salt to taste and serve with crusty bread or koulouria (sesame seed rings).

From: Recipes from a Greek Island - by Susie Jacobs Typed for you by Karen Mintzias

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