- 1/2 pound of beans (giant sized)
- 2 onions
- 3 cloves garlic
- 1 teacup olive oil
- 2 tablespoons concentrated tomato juice and some fresh tomato slices or canned
- 3 stalks celery
- 1/2 bunch chopped parsley
- 2-3 medium carrots sliced
- salt
- pepper
- a pinch of cayenne pepper
- a little thyme
Soak the beans in water the night before for the whole night. The next day boil the beans with water in a cooking pot. Drain and refill the pot with salted water and reboil the beans for 45-60 minutes and drain again. In a pan saute the chopped onion and garlic with olive oil. Add the celery, the parsley, the carrots and the concentrate tomato, the salt, the thyme, the cayenne pepper pour some water and bring to a boil . Pour the beans into a ovenproof dish with the fresh tomato and add the sauce at the top with some olive oil . Cook in the oven for 45 minutes. Your legume dish can be eaten hot or cold and accompanied with some feta cheese.