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From Helen Tsatsos & Kim Lutz
Says Helen: As explained to my husband by my uncle Phil Netos, a native of the island of Samos, Greece, and former US Navy ship’s cook.
( Below was originally published in the Alt-Country Community Cookbook 1996) Take a half pound of navy beans, wash ‘em and put ‘em in a pot of cold water. Cover ‘em good. You want it soupy, don’t you? Bring to the boil and leave for an hour and a half. Chop a couple of medium-sized onions – chunky-not too fine-put ‘em in the pot, they make the food sweet. Add twice as much chopped celery as you have onions then some parsley and a couple of cloves of garlic (chopped) and a bay leaf. Throw a can of tomatoes in the pot and some pepper. Bring to the boil and let it cook for an hour and a half. No salt ‘til the end (very important), Pour in ¾ of a cup of good olive oil and serve with fresh bread. Ingredients 1 cup extra-virgin olive oil 2 large onions, chopped 2 carrots, peeled and sliced or diced 2 celery ribs, trimmed and sliced or diced 4 cloves garlic, peeled and chopped 1/2 pound navy beans, soaked overnight 1 14 oz can chopped tomatoes (or peeled & chopped fresh tomatoes if you have them) ½ bunch flat-leaf parsley, chopped 8 cups water Salt, pepper to taste
Preparation To a large soup pot add 1/4 c olive oil, onions, carrots, celery, garlic, & beans. Toss gently to coat with olive oil.
Add the tomatoes, parsley and water, bring to a boil, reduce heat, and simmer soup uncovered, for 1 1/2-2 hours, or until the beans are very tender. (*optional: puree half the soup and return to pot before serving. ust before removing from heat, adjust seasoning with salt, pepper, and most important, pour in remaining 3/4 cup olive oil.
Serve with crusty bread, feta & kalamata olives.
