Description
Lapada is a thick Greek bean soup, a traditional dish of the South-Eastern part of the Peloponnese. Usually lapadu cooked with celery and carrots, but there is the option of oranges, because this part of the Peloponnese is the orange gardens and olive groves... Cuisine was formed on the basis of what gave people nature.. Dry summer in the Peloponnese, and an abundance of citrus all year round has led people to use oranges and lemons in the most unexpected ways... for example, oranges are added to pork sausages, boiled-smoked pork with oranges and eat them with the skin boiled oranges, prepare a salad of oranges and olives, with salt, onions, etc. it seems at first glance but delicious it is!!! Try
Ingredients
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Beans
500 g
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Onion
1 piece
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Carrots
4 piece
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Orange
1 piece
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Olive oil
80 g
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Tomato juice
200 g
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Salt
-
Peppers red hot chilli
1 piece
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Parsley
0.25 coup
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Sugar
-
Tomato
1 piece
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Water
Cooking
Soak the beans in cold water overnight. In the morning drain the water. Add clean water so that its level was 3 fingers above the beans. Cook in pressure cooker for 15-20 minutes or in regular pot until soft. Here you have choose for yourself how you like... whether it's soup or do you like not quite boiled beans. I prefer chewy, on the verge of mashed potatoes. Almost ready beans then cook without the pressure cooker. Add the butter, tomato juice, salt, sugar.
Onion and tomato cut into cubes.
Carrot rings.
Cubes cut and peel should be well washed orange.
In the end add chopped parsley and hot pepper. Cook until the vegetables are soft. Lapada turns thick, with a spicy taste. The amount of given products for 5-6 people. If you want to reduce. If necessary, during cooking add water.
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