World Vegetarian Classics by Celia Brooks Brown
Another dip into my new cookbook! This time, some Greek Fassoulia. This is one of many courses served at a Greek feast.
I served it as a main course with some pitta bread and salad.
Giant Beans in Tomato Sauce (Greece)
4 tbsp olive oil
2 medium onions, sliced,
4 plump garlic cloves, chopped
2 x 400g/14oz cans of elephant beans, butter beans or other white beans, drained and rinsed
2 x 400g/14oz cans chopped Italian plum tomatoes
1 tsp dried oregano or 2 tsp fresh, chopped
1 tsp dried dill weed or 2 tsp fresh, chopped
2 tsp dried thyme or a cluster of fresh thyme sprigs
1 tbsp honey
2 tsp red wine vinegar
Sea salt and freshly ground black pepper
Toasted pitta (pita) bread, to serve
Heat a wide pan over a low heat and add the olive oil. Add the onions and cook until soft and translucent.
Serve warm or cold with toasted pitta bread. If left overnight, the flavour improves.
I was really eager to try these beans, as I had eaten a similar dish in a cypriot home, whilst on holiday. This recipe did not let me down and brought back memories of sunny days spent in good company!
I substituted the elephant beans for cannellini beans and it worked really well!