This is my favored, old tomato-less version of the classic fassolada (see variation). Greek selino is very different from the American or northern European celery. It is often called ‘wild celery’ and can be found in Asian markets under the name kun choi or kin tsai. When you find it, buy it in quantity, wash it, coarsely chop it and keep it in zipperlock bags in the freezer to use as needed.
Makes 4 servings
2 cups dried medium white beans, soaked overnight in water and drained
2 onions; one halved, the other thinly sliced in half-moons
2 cups coarsely chopped wild celery
2 medium carrots, sliced
1 jalapeno, chopped, or good pich Aleppo pepper or crushed red pepper flakes to taste
1 teaspoon salt
1/4 cup freshly squeezed lemon juice, or more, to taste
Freshly ground black pepper
1/3 cup extra-virgin olive oil, preferably Greek
In a large pot, place the beans, the onion halves and enough water to cover the beans by 4 inches. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Add the sliced onion, celery, carrot, the jalapeno, if using, the Aleppo or pepper flakes and salt. Simmer for 20 to 40 minutes more, until tender, adding more water if needed. Add the lemon juice and pepper to taste, and simmer for 10 minutes more, or until the beans are very tender, and just covered with broth.
Transfer 1 cup of the soup and the onion halves to a blender and puree. Return the puree to the pot and cook for 1 minutes more. Stir in the extra virgin olive oil and sprinkle with more Aleppo or black pepper, if you like. Taste and adjust the seasonings –Greeks would surely add more lemon.
VARIATION: For the most common version of fassolada add 1 cup canned chopped tomatoes and 1 tablespoon tomato paste to the beans, together with the celery and carrots.
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