Greece, well, was never a rich country and that is why people had to find out creative and delicious ways to transform and present even the cheap legume into a delicatessen plate! Full of flavours and nutritional value!
Beans is one of the very traditional meals especially cooked as soup. Here, there is an ulternative way, cooked firstly as soup and then baked in the oven.
Ah and of course, Feta cheese is the obvious lover of legumes!
In a big bowl with hot water, pour 1/2kg beans (big dry beans). Let them as they are overnight.
The next day, fry a chopped onion and thin cut green pepper in 2 tbl spoons of olive oil in a deep pot. Add 4 chopped tomatoes, a bit of sugar, salt and pepper. Add the beans and cover them with water. As soon as they complete 2-3 rounds of boil (around 15minutes), add some fine chopped parsley and transfer the mixture into a round over pan. Sprinkle some dry peppermint. Bake in 200o C until the food "drinks" its water and only some juice is left over (around 30minutes).
Enjoy!!!
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| Beans in the oven |
Ah and of course, Feta cheese is the obvious lover of legumes!
In a big bowl with hot water, pour 1/2kg beans (big dry beans). Let them as they are overnight.
The next day, fry a chopped onion and thin cut green pepper in 2 tbl spoons of olive oil in a deep pot. Add 4 chopped tomatoes, a bit of sugar, salt and pepper. Add the beans and cover them with water. As soon as they complete 2-3 rounds of boil (around 15minutes), add some fine chopped parsley and transfer the mixture into a round over pan. Sprinkle some dry peppermint. Bake in 200o C until the food "drinks" its water and only some juice is left over (around 30minutes).
Enjoy!!!
