Giant Beans in Tomato Sauce (Greece)

Taste Test 2

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.

Add the garlic, beans, tomatoes, herbs, honey, vinegar and salt and pepper to taste, bring to a simmer and cook gently for about 1 hour. Some of the beans will break up and thicken the mixture towards the end of cooking. If it seems to be catching the base, you can add a tiny bit of water, but the final texture should not be soupy - it should be so thick it stands up when pushed to the side of the pan.

Serve warm or cold with toasted pitta bread. If left overnight, the flavour improves.

Serves 4

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!

Go Celia!

8/10