Name: Fasolatha
Yield: 6
Ingredients: White kidney beans - 1 cup; Onion, thinly sliced - 1; Carrots, sliced - 2 small; Celery, chopped - 1 stalk; Diced tomatoes - 1 (14.5 ounce) can; Tomato paste - 1 tablespoon; Dried oregano - 1 teaspoon; Dried thyme - 1 teaspoon; Olive oil - ½ cup; Water - 3 cups; Chopped fresh parsley - 2 tablespoons; Salt to taste - 2 tablespoons; Ground black pepper to taste - 2 tablespoons

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Ingredients for - Fasolatha

1. White kidney beans - 1 cup

2. Onion, thinly sliced - 1

3. Carrots, sliced - 2 small

4. Celery, chopped - 1 stalk

5. Diced tomatoes - 1 (14.5 ounce) can

6. Tomato paste - 1 tablespoon

7. Dried oregano - 1 teaspoon

8. Dried thyme - 1 teaspoon

9. Olive oil - ½ cup

10. Water - 3 cups

11. Chopped fresh parsley - 2 tablespoons

12. Salt to taste - 2 tablespoons

13. Ground black pepper to taste - 2 tablespoons

How to cook deliciously - Fasolatha

1. Stage

Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.

2. Stage

Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.

3. Stage

If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.