This week we’ve got a very comforting recipe for you. Soon it will be the beginning of spring, yet some days it still feels like winter. So for those challenging days, there is nothing better than a good casserole dish, to take the blues away.
We are big fans of casseroles, remember our vegan orzo? And then it was the cauliflower with smoked cheese we made a couple of winters ago. This winter, we decided to use beans, as we wanted to feel a bit healthier. And for some reason, beans have that effect. We used small white beans, but you can use gigantes as well.
Our organic beans are harvested every year in farms in northern Greece. You can use them to make your own homemade baked beans, but also add them in soups, stews and grain bowls, like this comforting soup with beans and butternut squash.
This week it’s beans, fragrant pesto and melted graviera cheese. Yum!
Serves 4 with leftovers
200g small beans (you can also choose gigantes butterbeans)
2 bay leaves
2 cups seasonal greens, finely chopped (we used purple kale and spinach)
2 tbsp 17C olive oil
250gr milk or cream
2 eggs
200g graviera cheese, grated
¾ cups pesto (we used our green pistachio pesto)
The night before soak the beans in cold water. The morning after, boil the beans with the bay leaves for around 45 minutes or until tender. Drain the beans and discard the bay leaves.
Steam the greens until soft.
In a bowl whisk together the lemon oil, milk or cream and eggs, adding half of the cheese in the end.
In a casserole, mix together the beans and pesto. Add the eggs-cream mixture and stir everything together, until well mixed. Sprinkle the remaining cheese on top.
Bake at 180C for 30min or until hot and bubbly inside.
