Greek bean soup

Ingredients for 6 servings:

• 800 g beans, white, Greek, dried
• 2 cups olive oil
• 2 tbsp olive oil
• 1 ½ tbsp salt, coarse
• 1 bunch of parsley
• 1 pinch(s) of pepper
• ½ chili pepper(s)
• 2 large onions
• ½ small can of tomato paste
• 1 bowl of soup vegetables

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 45 minutes

Soak the beans in a pot of water the day before. The water should completely cover the beans. The next day, remove any beans that float to the surface and bring the remaining beans to a boil, then drain. In the meantime, wash the carrots and leeks from the soup vegetables and cut them into slices or rings. Peel the celery and rinse it with the parsley. Place the drained beans in a pan with fresh water. Add the carrots, leeks, celery, chili, one of the diced onions, and 2 cups of olive oil. No seasoning is needed! Now the actual cooking process begins. In a regular pot, small beans take 1.5-2 hours, large beans 2.5-3 hours. In a pressure cooker: After the rings have popped out, cook on medium heat for 35 minutes (small beans) or 40 minutes (large beans). Then remove from the heat. Finely dice the other onion and chop the parsley. Sauté the onions in a pan. Sauté the tomato paste and parsley with 1.5 tablespoons of coarse salt, adding a little of the liquid from the bean pot a little at a time until a thick mixture forms. Then return everything to the bean pot, bring back to a boil, and season with salt and pepper or chili.