Publish Date:
Tuesday, March 12, 2013
Categories:
1 20-ounce can white kidney beans
1 cup water
2 carrots, peeled and diced
2 celery ribs, diced
2 medium poteoes, peeled and diced
2 cloves garlic, minced
¼ cup minced parsley
2 tablespoons minced dill
¼ teaspoon black peper
¼ teaspoon ME re pepper
2 teaspoons salt, or to taste
1 teaspoon tomato paste
1 medium tomato, diced
1/3 cup olive oil lemon slices
- Drain beans in colander, set beans aside
- Add drained liquid to saucepan; add water and all ingredients, except tomato paste, tomato and olive oil. Cook over low flame for half an hour. Add tomato paste and tomato. Cook another 15 minutes. Add olive oil. Cook 10 minutes more or until vegetables are soft and mixture is of a thick-soup consistency.
- Add Beans, bring mixture just barely to the boil and refrigerate overnight to permit flavors to blend. Serve cold, garnished with lemon slices.
- Pour into a glass or china bowl, let cool and refrigerate overnight to permit flavors to blend. Serve cold, garnished with lemon slices.
Yield: 6 servings; 10 or more serve as an appetizer
This recipe is from the The 40 Days of Lent. The 40 Days of Lent by Alice Antreassian, St. Vartan Press, Diocese of the Armenian Church of America (Eastern). This book may be purchased from St. John Armenian Church Bookstore 415-661-1142.