Xanthan Gum Free Greek White Bean Stew (Fasolada)
Total time9 hr 50 min
Prep time20 min
Cook time1 hr 30 min
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Learn more →Ingredients
4 servings
- 1 lb dried navy beans or cannellini beans
- ⅓ cup extra virgin olive oil, plus more for serving
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, thinly sliced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 4 cups water
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Place the dried beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse well.
- 2
Heat the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
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