Fasolada (Sailor's bean soup)

 1 cup haricot or navy beans
 3 cups water
 1 medium onion, chopped
 2 cloves garlic, chopped
 2 carrots, peeled and chopped
 2 celery stalks, peeled and chopped
 1 cup canned, crushed or diced tomatoes
 1 tablespoon tomato paste
 3 vegetable stock cubes
 1 teaspoon oregano or Greek oregano if you can find it
 ? cup fresh, chopped parsley
 Salt and pepper to taste

Soak beans in three cups water overnight (at least eight hours). You can soak them for
longer, but you may need to change the water. Simmer beans on medium-low heat in 2.5
quarts of water for thirty minutes. Add onion, garlic, carrots, and celery. Simmer for
one hour. Add tomatoes, tomato paste, vegetable stock cubes, oregano, salt, and pepper.
Simmer on low heat an additional forty five minutes to one hour, or until the beans are
tender. Add chopped parsley just before serving.

Note: The cooking times listed in the recipe are approximations. The main thing is to
make sure the beans are soft in texture. If they are too crunchy, the soup is not done.
Continue to simmer until the beans get soft enough. 


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