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This is a traditional Greek recipe served with a nice chunk of feta cheese and freshly baked bread…
Serves: 6
3 cups (500g) of dried giant beans (or butter beans) soaked overnight
½ cup of olive oil
2 onions finely chopped
2-3 carrots chopped
2 cloves of garlic finely chopped
1 kg of ripe tomatoes finely chopped or tomato passata
½ tsp sugar
salt and pepper
handful of chopped parsley
1 tsp dried oregano
Drain and rinse the beans, then boil them for about 50 minutes until they are cooked but still hard. Heat the olive oil in another large pan. Add the onion and garlic, cook over low heat until softened and lightly golden. Add the tomatoes, (if you use fresh tomatoes add 150 ml of water) sugar, oregano and season with salt and pepper. Simmer for 3-5mins Add the beans to the pan and stir with the onions and tomatoes.
Tip into a large ovenproof dish, then bake for approximately 1 hour at 180 C, uncovered and without stirring, until the beans are tender. Serve hot or cold with feta cheese, olives and bread. Garnish with chopped parsley and an extra drizzling of olive oil.
