Mary Jo’s Greek Style Beans
Beans are a super source of inexpensive protein. We cook this in the cool oven of the Aga overnight but of course it can be cooked in an oven at 150°C for 2-3 hours. It keeps in a fridge for several days and reheats deliciously.
SERVES
8
PEOPLE
Ingredients
225g giant lima or butter beans soaked overnight, drained and cooked until tender, adding ¾ tbsp of olive oil to the water*
3 tbsp olive oil
110g chopped onion
25g small dice celery
2 large garlic cloves, chopped
1 tsp dry oregano or 1 tsp fresh marjoram
1 tsp ground coriander
½ tsp crushed chilli flakes
400g tin or 450g tomatoes, crushed
1 tsp honey
Salt and freshly ground pepper
Juice of ½ lemon
Method
Save the cooked beans and their cooking water.
Heat 3 tablespoons of olive oil in a casserole and sauté the onion and celery until tender. Add the garlic, oregano (or marjoram), coriander, chilli flakes and stir until fragrant. Add the crushed tomatoes, honey, salt and pepper. Bring the sauce to a simmer and stir in the drained cooked beans. Simmer uncovered on the stove top until beginning to thicken.
Add the cooking liquid as needed (you should end up using it all). When you have a soupy mixture, the beans may go in the oven.
The beans may cook for 2-3 hours in a 150°C/300°F/Gas Mark 2 oven. They should be very tender and glazed. Drizzle with remaining olive oil and fresh lemon juice before serving.
