Beans 74%, carrots 10%, onions 5%, red peppers 4%, σέλινο 3%, parsley 2%, potatoes 2%
|Per 100g||Per portion|
|Per 100g||% of GDA|
|of which saturates||0.1g||0.1g|
|of which sugars||1.0g||1.8g|
Cook as any vegetable, whithout defrosting.
Ingredients (for 4 persons)
1 packet of Barba Stathis Bean Soup, 750g
2/3 cup of olive oil
1 cup of Barba Stathis Classic Concentrated Tomato Juice
8 cups of water (if using a pot) or 5 cups of water (if using a pressure cooker)
Cooking in a pot
Boil 8 cups of water over high heat. Add the olive oil, salt and pepper and as soon as it comes to a boil, throw in the contents of the packet together with the tomato juice. Stir well, put the lid on the pot, turn the heat down by half and let it simmer for approximately 50-55 minutes. If you want to increase the thickness of the soup, remove some beans with a slotted spoon, place them in a bowl and crush them with a fork. Throw the crushed beans back into the pot and stir. Season to taste and serve.
Cooking in a pressure cooker
Boil 5 cups of water in a pressure cooker over high heat. Add the olive oil, salt and pepper and as soon as it comes to a boil, throw in the contents of the packet together with the tomato juice. Stir properly, put the lid on the pressure cooker and once the valve rises, turn the heat down and let it simmer for approximately 15 minutes. In the end, take the lid off the pressure cooker and boil over high heat for another 5-7 minutes.
|Refigerator||Freezer -6 o C||Freezer -12 o C||Freezer -18 o C|
|24 hours||1 week||1 month||see. BEST BEFORE|
Attention! After defrosting do not refreeze