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page 196
taste and fry in hot butter until half done; then add the juice of the tomatoes
and the plain hot water, and simmer on a slow fire for 10 to 15 minutes. Serve
hot.
23. BOILED DRY BEANS. Another Style.
KOUROU FASSOULIA YAHNI.
Ingredients:
Dry Beans............................. 1 cupful.
Dry Onions .......................... 3, medium.
Butter ....................... 2 tablespoonfuls.
Tomatoes...... 3, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Salt and pepper, to taste.
Method:
Soak the beans in water for 10 to 12 hours, boil in new water for 15 to 20
minutes and strain. Then with clean water twice their measure, put in a suitable
vessel, adding also the tomatoes cut into small pieces, and the onions which
should first be fried in the butter until light brown. Season the whole to
taste, and boil over a moderate fire until tender. Serve hot.
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