• 1 ½ cups (180g) celery stalks (selenia) cut into thick slices
• ⅓ cup (85ml) olive oil
• 1 cup (100g) finely chopped onion
• 2 well-filled tablespoons (70g) tomato paste
• 2 ½ liters (10 cups) hot water
• 1 ½ teaspoons (12g) salt
• ½ teaspoon (1g) freshly ground black pepper
METHOD
1. The day before, place the beans in a large glass bowl and cover them with plenty of cold tap water, about 2-3 cm above the surface. Make sure the beans are fully submerged, otherwise they won't soak properly and won't cook well. Let them soak for 12 - 24 hours.
2. The next day, drain the beans, rinse them, strain them well, and put them in a saucepan. Add enough tap water to cover them by 2 fingers' width and place them on the heat. When the water boils vigorously, let them boil for 10-15 minutes and then drain them. Return them to the saucepan, add 6 cups of hot water, and boil for 35 minutes.
3. Skim off the foam that forms on the surface from time to time. Meanwhile, heat the olive oil in a frying pan and when it's hot, sauté the onion for 2 - 3 minutes. Add the potatoes, carrots, and celery stalks and continue sautéing for another 3 - 4 minutes. Add the tomato paste and rub it on the bottom of the pan to bring out its aromas.
4. Add the sautéed vegetables to the saucepan with the beans. Pour in the remaining 4 cups of hot water and boil for another 20 - 25 minutes until the sauce thickens. Add the salt and pepper and boil for another 10 minutes. Serve drizzled with a little olive oil.
5. If you prefer, you can bake the bean soup (fasolada) in the oven. Soak the beans overnight, drain them, and place them in a baking dish with the rest of the ingredients. Cover them well and bake at 180°C (350°F) fan-assisted for 2 hours. Check the beans and add extra water if necessary.
