Cypriot Fasolia Yahni (White Bean Stew)
A hearty Cypriot dish of white beans, vegetables and tomato juice, slow-cooked in olive oil into a thick sauce.
Ingredients
- white beans300 g
- water1800 ml
- carrot2 pcs
- onion2 pcs
- garlic2 cloves
- celery2 stalks
- tomato juice250 ml
- olive oil3 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Sort through the white beans, rinse them, and soak in plenty of cold water for 12 hours.
Drain the soaking water, cover the beans with fresh water, bring to a boil and cook for 10 minutes; drain, cover with fresh water again and skim off the foam. Repeat the water change once more if needed.
Add the sliced carrots, chopped onion, celery, garlic, tomato juice, olive oil and black pepper to the beans. The liquid should fully cover the beans; top up with water if necessary.
Bring to a boil, cover with a lid and simmer over low heat for 90–120 minutes, until the beans are tender and the sauce has thickened.
Season with salt 5 minutes before the end of cooking; don't add salt earlier, or the bean skins will stay tough.
Remove the pot from the heat and let the dish rest, covered, for 10 minutes so the sauce can settle.
Serve the fasolia yahni warm, ladled over with the thick tomato-vegetable sauce.
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