Romanian Bean Soup
1 kilogram white beans (fasole)
1 bay leaf, 1 foi de dafin
2 carrots (2 morcovi)
1 large onion (1 ceapa mare)
1/2 cup celery root (1/2 cana telina)
a bit of fresh parsley (un pic patrunjel)
a bit of olive oil (un pic ule masline)
sea salt to taste (sare marea sa gust)
5-6 peppercorns (5-6piper boabe), optional
This recipe is straight from Romania. Total cooking time--2 1/2 hours. Sort, wash and soak beans in water over night (24 hours would be even better). In the morning, discard water and rinse beans. Add beans to pot and fill with water, covering them about 2-3 inches. Bring to boil and cook for about an hour, checking on your water level occasionally. After this hour, drain water and repeat process. This time when it begins to boil, add your bay leaf. Cook for another hour (keeping an eye on your water level) and then add shredded carrots, diced onion, and shredded celery root. Cover and simmer for 1/2 hour. When beans have reached the desired softness, add just a bit of olive oil, sea salt, and optional peppercorns.
Serve in a bowl with pickled red peppers on the side.