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14 December 2012,23:21 by
Mina Giouvanaki

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Serves :

Preparation Time :
13 hours (including soaking)

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • If using red kidney beans first rinse them and put them into a saucepan. Cover with water, bring to a boil and boil vigorously for 15 minutes. Drain, then rinse both kinds of beans and put them into a large pan.
  • Pour in 8 ¾ cups (2 liters/3 ½ pints) water and bring to a boil, then reduce the heat, and simmer for about 30 minutes.
  • Drain and set aside. Meanwhile, put the onion in a large pan with ½ cup (120 ml/4 fl oz) water and cook over medium heat, stirring constantly until all the liquid has evaporated. Add the carrot, celery, celery leaves, Chile, if using, and bell pepper and cook, stirring constantly, until the vegetables have softened.
  • Stir in the tomatoes, sugar, vinegar, parsley, drained beans, and hot water and season with salt and pepper. Cover and simmer the soup for 1 ½ -2 hours, until the beans are tender and the soup has thickened. Check the soup frequently and add more hot water, if necessary.
  • The cooking time and the amount of additional water required depend on the quality, age, and condition of the beans.
  • Serve the soup hot with olives and pickled vegetables.


  • 250 grams dried pinto or red kidney beans, soaked overnight in water to cover and drained
  • 250 grams medium dried white beans, such as cannellini beans, soaked overnight in water to cover and drained
  • 1 large onion, grated
  • 2 large carrots, sliced
  • 1 celery stalk, chopped, leaves reserved
  • 1 small dried red chili, crushed (optional) 
  • 1 large green bell pepper, seeded and chopped
  • 400 gras canned chopped, tomatoes or 1 kg fresh ripe tomatoes, chopped
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 4 tablespoons finely chopped fresh parsley
  • 1 liter hot water
  • Salt and pepper
  • Olives and pickled vegetables, to serve

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