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We hope you got benefit from reading it, now let’s go back to navy bean soup (φασολάδα)🇬🇷 recipe. To cook navy bean soup (φασολάδα)🇬🇷 you need 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Navy bean soup (φασολάδα)🇬🇷:
- You need 540 mg can of navy beans
- Take 1/2 carrot cut in half lengthwise and sliced in to 1-2 cm slices
- Use 1/2 celery stick sliced 1-2 cm slices
- Prepare 1 bay leaf
- Get 2 all spice balls
- Get 1 small onion chopped
- Take 1/2 tbs bocovo pepper (optional)
- Prepare 1 tsp Salt or to your liking
- Provide Pinch black pepper
- Provide 1 tbs tomato paste
- Get 10-12 parsley leafs lightly chopped
- Use 1/4 cup olive oil(olive oil is the secret here)
- You need 3 cups water and some extra boiled water to top up if needed
Steps to make Navy bean soup (φασολάδα)🇬🇷:
- Ok here we go. In a pot ad the oil and the chopped onion and sauté till onion is tender do not let it get colour
- Now add the water and the rest of the ingredients except the tomato paste and bring to a boil
- Now you add the tomato paste and bring the heat to medium temperature and cook for about one hour
- At this point lower the heat to medium-low and cook without the lead till water reduces. I like to leave a bit extra water for dealing purposes 😋
- Enjoy(καλή όρεξη)
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Separate raw food from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely first
Cover raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are likely to use was stored correctly (according to some storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you may keep the food and whether it must go in the fridge.
This sort of food often has special packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you might see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If you plan to use a egg after its best before date, be sure you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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