Greek country beans - page 198

Dried beans are very popular in Greece, especially white beans. Choose whichever beans are your favourite. Serve as an accompaniment to a meat or fish dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the beans, put in a saucepan and cover with cold water. Bring to the boil then boil for 10 minutes. Drain and return to the saucepan Heat the oil in a saucepan, add the onion and garlic and fry for 5 minutes, until softened. Add the carrots and celery and fry for a further 10 minutes until browned. 3 Add the beans, tomatoes, sugar, oregano and parsley, and enough boiling water to just cover the beans, (Do not add salt at this stage as it toughens the beans.) Bring to the boil then simmer for 1-11/2 hours, until the peans are really tender and the sauce is thick. The beans should be coated in sauce but add a little extra water during cooking if the sauce becomes too thick. (The tine will vary, depending on the type of bean and its age.) Season with salt and pepper. Allow to cool slightly before serving with olives and lemon wedges.