Baked beans

Baked beans

Fassolia fourno

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

In Greece these beans are mostly served as an appetiser or mezze, but I think they also make a delicious breakfast or lunch, with a slice of toasted sourdough and a piece of feta. You need a lot of oil to create a lovely rich sauce and the dish should not be watery.

Ingredients

Quantity Ingredient
500g dried cannellini or lima beans
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon tomato paste
3 garlic cloves, finely chopped
2 teaspoons chilli, chopped
1/2 cup flat-leaf parsley, finely chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
375ml extra virgin olive oil

Method

  1. Wash the beans to remove any dust or little stones. Cover generously with cold water and soak overnight. The next day, drain the beans and tip them into a large saucepan. Cover generously with fresh cold water and bring to the boil. Add the onion, carrot and celery and simmer for 30–45 minutes, or until the beans can be squashed between your thumb and forefinger.
  2. Preheat the oven to 180ºC.
  3. Strain the beans, reserving 500 ml of the liquid. Pour the beans into a baking tray. Dissolve the tomato paste in the reserved cooking liquid then stir it evenly through the beans. Add the garlic, chilli, parsley, salt and pepper and stir to combine. Pour the olive oil over the top and bake for 1 hour, by which time all the liquid should be absorbed, and there should be a layer of golden oil on top.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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