White beans in flour and lemon sauce, Cretan style

Ingredients for 4 servings:

• 400 g white beans
• 1 m.-large onion(s), red
• 8 tbsp extra virgin olive oil
• 1 tsp rosemary, fresh or frozen
• 1 tsp lemon zest
• 1 tbsp wheat flour type 1050
• 3 tbsp lemon juice
• n. B. Salt and pepper, black, freshly ground
• Celery leaves, fresh or frozen, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 40 minutes; Total time approx. 15 hours 55 minutes

Wash the beans the night before and soak them in plenty of water. The next day, boil them in the soaking water for 15 minutes, then strain and drain. Reserve 500g of the cooking water. Chop the onion into small pieces. In a 2-liter casserole dish, sauté the onions in oil until translucent, then add the beans. Fry for about 2 minutes, then add the reserved cooking water along with the rosemary and lemon zest. Bring to a boil and simmer for about 30 minutes until tender. After 15 minutes, mix the lemon juice with the flour and stir into the simmering beans. Season with salt and pepper to taste. Once the beans are tender, remove from the heat, divide among serving plates, garnish, and serve warm with white bread. Note: Cretans prefer bread, especially white bread, as a side dish to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete.