A super homely dish. Easy and nutritious, you can make this a day or even two ahead. with some salad fresh bread and feta this is a yummy main course. It’s also a great meze; share with some ouzo or as a side dish for an informal family get together.
INGREDIENTS
500 grams extra large white beans
1 onion, peeled and chopped
2 garlic cloves
1 carrot, peeled and sliced
400 gram can of tomatoes or 3 fresh tomatoes, grated
1/3 bunch dill
½ cup olive oil
salt, pepper, oregano
You need to soak the beans overnight in plenty of water. Pre-heat the oven at around 180 °C – 380°F
Serves 4-5 as a main course
METHOD
- Put the beans in a large pan and cover with plenty of water.
- Boil on high heat for an hour or until soft and almost mushy.
- Meanwhile prepare the tomato sauce. Pour a couple of tablespoons of olive oil in a small pan.
- add the onion and stir till it softens a bit.
- Add the garlic and stir for a few seconds.
- Add the carrot, stir and add the tomatoes .
- Bring to the boil, salt and pepper to taste and lower the temperature to just under medium heat. Let simmer for around 30 minutes.
- Meanwhile drain the beans. Pour into a baking dish, add the tomato sauce and stir.
- Salt and pepper to taste.
- If you want cover with tomato slices.
- Drizzle with the olive oil, sprinkle some oregano and cook in the oven for an hour.
- Halfway through cover with some foil so that the top doesn’t burn.
Just like all other foods cooked with olive oil that we Greeks call ladera, gigantes Is best served a few hours after you’ve finished cooking it. It’s a great dish to cook first thing in the morning and then come back to didn’t get that could you try again for your main meal in the day.