Large Beans, cooked the Cretan way! This is a common dish found all over Greece but what makes a difference here is the richness of products used from this blessed island!
- 400g giant white beans
- 2 onions finely chopped
- 1 bunch of parsley
- 4 Ts finely chopped green celery (the one shown in the pic)
- 2 carrots sliced thinly
- 2 cups of Cretan Extra virgin Olive oil
- 4 ripe tomatoes
- 1 tsp sugar
- 1 Ts salt and pepper to taste
- freshly ground oregano
- 1 tomato sliced thinly
- Soak your beans overnight in cold water and rinse well the next morning. In a large pot, boil the beans with the carrot, celery and onion for an hour on medium-high heat. As soon as the beans have softened, add one cup of Olive Oil and the 4 tomatoes that we have previously grated or blended and boil for an extra half an hour.
- At the end of this time, there shouldn’t be too much water in your pot, it should just cover the beans. Add salt and sugar, mix gently and pour into a 2inch deep oven tray.
- Finely chop the parsley and sprinkle over the top. Add the slices of tomato so that they cover the food and sprinkle with some extra salt and oregano. Cook in a preheated oven at 180 degrees Celsius for 30 minutes more.
- Here in Crete, this dish is accompanied by a traditional meat called Apaki. A traditional, local type of delicatessen made from lean pork meat only, seasoned and cured, smoked with olive wood with local herbs such as sage, marjoram and thyme. The recipe is very old and found exclusively in the Cretan island.