Greek bean casserole

Ingredients for 4 servings:

• 500 g beans, green, fresh
• 1 onion(s)
• 1 clove(s) garlic
• 3 carrots
• 500 g tomatoes, pureed
• salt and pepper
• 2 tsp oregano
• 2 packs of feta cheese, approx. 150 g each
• some water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Preheat the oven to 200°C (top/bottom heat). Trim the beans and boil in fresh water for about 6 minutes, until just tender (they will cook for another hour in the oven). Meanwhile, finely chop the onion and garlic clove in a food processor. Chop the carrots as well. To do this, chop them briefly in a food processor or halve and then slice them. Mix with salt, pepper, oregano or Italian herbs, the passata, and the beans, and place in an ovenproof dish. Add a little water so the beans are just covered. Stir gently. Place in the preheated oven and bake for 1 hour; this will create a creamy sauce. Stir three to four times during the cooking time. About 10-15 minutes before the end of the cooking time, place the feta cheese on top, whole, and bake briefly. Serve on plates, halving the feta cheese pieces. It goes well with potatoes in all varieties (e.g. jacket potatoes) or simply white bread.