Ingrediente:
- fasole
- ceapa
- morcov
- telina si albitura
- costita afumata
- sare si otet dupa gust
- marar sau patrunjel
fasolea se alege de impuritati, se spala si se lasa la inmuiat, in apa rece, peste noapte
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4IbOy6IItMGsgCG_wsm3t6ujAdF48VIFNswEflgzHdpmEd3gNeZcTG90xscPlUBkfPVN0SlrPFO70SnvGkkbYj7fg8g9o1SnK1hjbsj8aH4S7QG80nz9zolY9kuojzMJ_4nsEUmpL2yT/s320/1.jpg)
se pune la fiert in apa rece, se schimba apa de 3-4 ori, inlocuindu-se cu apa fierbinte
dupa ce am pus ultima apa, se adauga costita intreaga si se lasa la fiert
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjL4DE61RiEYpN_FyG6eMMLvRnNUz6n89-XAj7QoVu02mgWzhDRyPKyw6E45pysAipbuJdDxXJtLLMX0JRMOi8FPRhmKoLLVb99JqDUINUtPg9Mg_bn0HyRD2reLHSCqm9WXBOteMObXz/s320/2.jpg)
adaugam si delikat
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiFXuZoZ2GEsibXec7QCdsRievR7h0TKQLZ7JyoTlqeAJRB95AoVRMxiUfhwj4dcl-IGhz-R6pqzZHmKqW3GK13pwAhNXTz4dJdHxL1iDMa-4x6H-irIoJM3U7y_oYUAPTDvJSXAzRD2a/s320/3.jpg)
cand fasolea este aproape fiarta, se adauga zazavatul (eu pun toamna la congelator zarzavat amestecat) + ceapa taiata marunt + sare dupa gust