Giant Beans with Carrots & Red Peppers

Recipes | November 27, 2024

As the weather is getting colder and colder, we search for comfort and warmth in the dishes we make. We continue our journey to real food, and stay far away from ultra processed foods. We look for inspiration in the pure ingredients that we have around us: grains, pulses, seasonal vegetables and fruit, and in our Greek gastronomic heritage.

We love cooking beans from scratch, and there’s nothing we love more than coming home to a hearty bean dish that we’ve prepared the night before. In this recipe we’ve included plenty of vegetables, to add flavour and much-needed nutrients, but the star of this dish are our giant beans. Made with care in small organic farms in Northern Greece, these beans are a staple in Greek cuisine. They are buttery, tasty and supper filling.

So join us, as we cook all through December, savouring food that is good for our bodies and for the world around us.

Serves 4

Ingredients

200g giant beans
2 bay leaves
2 onions
3 red peppers
3 carrots
3 garlic cloves
A small bunch of celery leaves
4 tbsp olive oil, plus more for serving
1 tbsp tomato paste
½ bottle of tomato passata
2 generous pinches of oregano
Sea salt, pepper
Feta cheese (to serve, optional)

Process

The night before soak your beans. The morning after, drain and place them in a medium-sized pot with fresh water and bay leaves.

Preheat the oven at 180C.

Boil for 1-1.5 hours until tender but not mushy. Remove from the heat and drain, reserving the cooking liquid.

As the beans are boiling, prepare your vegetables. Finely slice the onions. Finely chop the peppers, carrots and celery leaves. Mince the garlic.

Add all your vegetables in a baking tray, along with the beans.

Add the tomato passata. In a small bowl mix 2 cups of the cooking liquid with the tomato paste. Also add it to your baking tray.

The beans and vegetables need to be nearly fully covered in the tomato-water liquid. If not, add some more cooking liquid. Season with salt, pepper and oregano. Stir gently.

Bake in the oven, covered, until the vegetables are tender, around 45 minutes. Uncover and bake for another 15-30 minutes until all the liquid has evaporated. If needed, turn up the heat.

Serve with lots of feta cheese and plenty of olive oil.

Buy the products

Name	Price	Buy
Kyknos Tomato Paste Double Concentration	£4.50	Kyknos Tomato Paste Double Concentration quantity
Organic Giant Beans	From: £5.50	Organic Giant Beans quantity
Organic Tomato Passata	£5.50	Organic Tomato Passata quantity
Classic Greek Cheese Selection	£30.00	Classic Greek Cheese Selection quantity
Greek Bay Leaves	From: £4.00	Greek Bay Leaves quantity
Sea Salt Fine	From: £2.50	Sea Salt Fine quantity
Greek Oregano - Ground	From: £4.00	Greek Oregano - Ground quantity
22°C Organic Extra Virgin Olive Oil	£32.50	Read more
Ergani Organic Extra Virgin Olive Oil	From: £11.00	Ergani Organic Extra Virgin Olive Oil quantity