Greek baked beans

Ingredients for 4 servings:

• 500 g beans, white giant beans or lima beans
• 1 bay leaf (fresh if desired)
• 125 ml olive oil, best
• 2 small onions, red, finely chopped
• 2 stalks celery, with the leaves chopped
• 3 small garlic cloves, finely chopped
• 650 g tomatoes, ripe, skinned and chopped (or can)
• 4 tbsp parsley, chopped
• 3 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Takes some time, but tastes like sun, sea and vacation

Soak the beans overnight, drain, place in a pot with the bay leaf, cover generously with water, and bring to a boil. Skim off any foam that forms, reduce the heat slightly, and cook the beans until very soft, about 1 1/2 hours. Add salt only at the end of the cooking time, otherwise the beans will become tough. Preheat the oven to 180°C. Drain the beans, reserving 375ml of the cooking water. Heat about 2 tablespoons of the oil and sauté the onions in it. Remove from the heat. In a bowl, mix together the celery, garlic, parsley, tomatoes, and the remaining olive oil, and season with salt and pepper. Add the reserved cooking water, pour everything into a large baking dish with the beans, and mix well. Cover with aluminum foil and bake for about 45 minutes, then remove the foil and stir the beans. If they seem a little dry, add a little water. Sprinkle with breadcrumbs and return to the oven for another 30 minutes. The long cooking time is necessary for the intense flavor. The beans should be a delicate golden brown and coated in the sauce. Serve warm, drizzled with a little olive oil, if desired. You can also stir in some freshly chopped dill, if desired. A great accompaniment to any grilled or roasted meat, or with pan-fried vegetables and feta cheese as a vegetarian main course; or simply enjoy with fresh bread.