Fasolia

Cyprus Beans.  I love this because it is warm and comforting but reminds me of beautiful, happy sun-filled days in Cyprus with my family.  Fasolia is different than gigantes because it uses cannelini beans instead of butterbeans but in every other way is very similar.

I make Fasolia in a slo-cooker which was handed down to me by my mum.   Brilliant for days when you are going to be out late and home hungry in need of something warm. 


Ingredients
250g cannelini beans
1 onion, chopped
3 cloves of garlic, crushed or finely grated
1 large carrot
2 sticks of celery
1 -2 tbspns olive oil
6 tomatoes
tomato puree
3 tbsps fresh parsley
stock cube
Enough water to completely cover everything in the pot.
Lemon to serve and maybe some extra olive oil.  Great with crust bread and a green salad.


Soak the beans overnight in cold water.  In the morning, drain the beans and bring them to the boil in fresh water.  Boil for about ten minutes then simmer for about ten more.  Whilst this is going on, prep the veggies and turn your slo-cooker on.  Heat some oil in a saucepan, add the onion, fry until soft but not browning.  Add the garlic, carrots and celery.  Cook for a few more minutes then add the quartered tomatoes.  After a couple of minutes, turn the veggies in to the slo-cooker;  drain the beans and add them too.  Cover the veggies and beans with boiling water.  Put the lid on the slo-cooker and forget about it.  I usually leave it for at least 8 hours, then stir in a crumbled stock cube and the parsley.  It really is good with freshly squeezed lemon a squirt of olive oil and some fresh bread.