This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.
Ingredients
- 3 fl oz kalamata olive oil
- 1 large onion peeled, quartered and thinly sliced
- 1 stalk celery finely diced
- 2 medium carrots peeled and finely diced
- 1 lb ripe tomatoes peeled and diced, reserving juices
- 1 tsp honey
- 1 tbsp ground coriander
- 2 tbsps dried oregano
- 1 plump clove garlic peeled and finely chopped
- 8 oz dried butter or fava beans soaked overnight and cooked
- sea salt and freshly ground black pepper
- juice 1/2 lemon to serve
Servings:
Instructions
- Heat half the olive oil i a large heavy frying pan. Saute the onion, carrot and celery over a medium low heat for 20 minutes, stirring from time to time, until light golden.
- Add the tomatoes and their juice together with the honey, coriander, oregano and garlic and stir together. Simmer until thick and syrupy. The sauce should stay seperated for a few seconds when you drag a wooden spoon across the base of the pan.
- Gently stir in the cooked beans then cover and simmer for 5 minutes more.
- Transfer to a shallow bowl and sprinkle with the remaining olive oil. Serve hot, warm or cold.
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