Fasolia Recipe

Soak the beans (if using dried)

Rinse the dried beans under cold water. Place in a bowl, cover with cold water by several inches and soak 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, bring beans to a boil in 4 cups water for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.)

Place the soaked and drained beans in a medium pot and add 4 cups of fresh water. Bring to a simmer, cook gently until beans are tender but not falling apart, 30–45 minutes depending on age of beans. Drain, reserving bean cooking liquid. If using canned beans, skip this step and drain/rinse one 15-oz can (about 1.5 cups cooked beans).

Heat the olive oil in a large heavy skillet or saucepan over medium heat until shimmering.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the diced carrot and celery; cook 4–5 minutes until they begin to soften.

Stir in the minced garlic and paprika and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the tomato paste and cook, stirring, 1–2 minutes to deepen the flavor. Then stir in the diced tomatoes (or canned tomatoes) and cook another 2–3 minutes to combine.

Pour in the vegetable or chicken stock (3 cups) and add the bay leaf and dried oregano. Stir to combine and bring to a gentle simmer.

Add the cooked (or canned) beans to the pot along with 1 cup of the reserved bean-cooking liquid (or 1 cup water if none reserved). Season with 1 tsp salt and 1/2 tsp black pepper. Simmer gently, uncovered, 10 minutes to allow flavors to meld.

Add the trimmed and cut green beans to the simmering pot. If using fresh green beans, simmer 8–12 minutes until tender-crisp. If using frozen, simmer 6–8 minutes until heated through but still bright green.

Taste and adjust seasoning: add more salt or pepper as needed. Stir in the lemon juice to brighten the flavors.

If you prefer a thicker stew, mash a small handful of the beans against the side of the pot with a spoon and stir to thicken, or simmer a few minutes uncovered to reduce the liquid slightly.

Remove and discard the bay leaf. Stir in chopped fresh parsley and drizzle a little extra olive oil if desired.

Serve the Fasolia hot or warm with crusty bread or over rice. Leftovers keep in the refrigerator 3–4 days; reheat gently on the stove.