Dried white beans are a staple food in the Mediterranean region. They are often cooked with tomatoes, onions, garlic and herbs to make a satisfying meal. In today's recipe, the beans are prepared Greek-style. They can be eaten hot or cold, as an appetiser, a side dish or a main course. Serve with bread and feta cheese. We recently enjoyed this dish as part of the vegetarian feast at Pialligo Estate winery.
Feta cheese marinated in olive oil is an easy and tasty appetiser. It keeps well in the fridge. Simply serve at room temperature with fresh herbs and a squeeze of lemon. Marinated feta could also be used in a Greek salad with tomato, red onion, cucumber and kalamata olives.
When preparing dried beans and other pulses, be sure to discard the soaking water as it may cause gastric discomfit. The water the beans have been cooked in may also cause problems for some people, so it may be wise to discard this as well. Use fresh water or vegetable stock in recipes instead.
Marinated feta
500g feta cheese
3-4 garlic cloves, smashed and peeled
2 bay leaves
1 tsp peppercorns
2-3 dried chillies (optional)
generous pinch dried oregano
3-4 fresh rosemary and/or thyme sprigs
extra-virgin olive oil
fresh herbs to serve: flat-leaf parsley, mint, dill
1 lemon, quartered
Strips of lemon peel or lightly crushed coriander seeds can also be used. Drain the feta and pat dry with a paper towel. Cut it into 2-3cm cubes or pieces and place in a bowl. Add garlic, bay leaves, peppercorns, chillies and herbs. Pack the cheese and aromatics into jars and pour on olive oil to cover. Leave the feta to marinate in the fridge for a few days at least 24 hours. To serve, carefully remove the feta pieces and arrange on a dish with some of the oil. Strew with chopped fresh herbs and place lemon wedges beside.
Fassoulia
Serves 6
1½ cups (300g) dried white beans: haricot, navy or lima, soaked overnight, or 3 x 400g cans of white beans, drained and rinsed
2 bay leaves
4-6 tbsp extra-virgin olive oil
1 large onion, chopped
1 stalk of celery, chopped
3-4 cloves garlic, finely chopped
4 tomatoes (500g), peeled and chopped, or 1 x 400g tin of tomatoes with juice
12 teaspoon sugar
12 tsp cinnamon
generous pinch of dried oregano
sea salt, freshly ground black pepper and pinch of cayenne
1 cup reserved cooking liquid or water
1 bunch flat-leaf parsley
1 bunch of dill, chopped (optional)
lemon to serve
Discard discoloured beans and pebbles. Cover with water and soak overnight. Drain beans and place in a saucepan with bay leaves and fresh water. Simmer until tender. Drain the beans and reserve the cooking water (if using). To make the tomato sauce, chop the vegetables. Heat three tablespoons of olive oil in a saucepan with the onion, celery and a pinch of salt. Cover and cook gently for about 10 minutes, adding the garlic after five minutes. Add tomatoes, sugar, cinnamon, oregano, pepper and cayenne. Simmer with the lid askew for 20 to 30 minutes. Preheat the oven to 180C. I like to bake the beans in the oven, but you can cook them on top of the stove. Simmer them for about 30 minutes, stirring occasionally and add more water as needed. Combine the beans, tomato sauce, half the parsley and a cup of bean cooking water or water. Tip into an ovenproof dish or baking pan and cover with foil. Make several slashes in the foil to let steam escape. Bake for about an hour, or longer if the beans were cold. Stir halfway through and leave uncovered for the remaining time. The beans will be ready when most of the liquid has cooked away. To serve, mix some of the remaining herbs through and sprinkle the rest on top with a dribble of olive oil.Serve warm or at room temperature with flat bread and feta.