I call this Greek Style Beans because I'm Greek and the dish
is what you'd find in a hidden, non-tourist restaurant in
Greece or Cyprus - and it's exactly how my mum made it.
Other cultures may have similar dishes and I apologise for
any similarity.
OK - here goes! The following should be OK for 4/6 people or
just two if I'm invited! Cooking time will vary according to
the type/age of beans but I find that from start to finish
(including prep it's about one and a half hours).
1lb of dried white beans (haricot, cannelinni, etc) soaked
overnight in water. 2 fresh ripe vine tomatos - skinned
(optional) or small can tinned - chopped 1 medium onion -
chopped 1 or 2 sticks celery - cut into half inch pieces 1
or 2 carrots - chopped 3 or 4 cloves garlic - chopped Salt
to taste - don't put in until the very end extra virgin
olive oil - Cypressa is my favourite!
Rinse the beans and boil rapidly in fresh water for about
10-15 minutes. Drain in colander, rinse your saucepan to
get rid of scum - heat pan and add 3-4 desert spoons of
olive oil and fry the onion and garlic gently until
lightly browned.
Add celery and carrot and cook for a further 2-3 minutes.
Add tomato - also a little water and cook covered on a
lowish heat for a few minutes - stirring all the time.
Add the beans and cover with water to about an inch or two
above. Bring to the boil, reduce heat to minimum, cover and
simmer until beans are cooked - about an hour. Add salt to
taste when the beans are cooked - keep on the heat for a few
more minutes and serve with some wonderful Greek style
bread, a warm evening sunset, a glass or two of local wine
and some cool rebetika music! Hey - don't forget the
tradional side-plate of raw onion!
Hmmmmmmm - thavma!
Kali orexi!
ps: Extra water may be needed during cooking so keep an eye
on things. My preferred final consistency should be a
little more moister to that of Heinz baked beans but
it's up to you!