Greek bean stew Fasolia Yiahni

Ingredients for 6 servings:

• 450 g beans, dried, thick (Gigantes, alternatively from the can)
• ¼ liter olive oil
• 3 large onions, roughly chopped
• 3 garlic cloves, finely chopped
• 125 ml tomato paste, (tomato paste), Greek or Turkish delicatessen
• 3 carrots, diced
• 3 stalk(s) celery, peeled and cut into small pieces
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 1 bunch parsley, coarsely chopped
• 2 tsp oregano
• Lemon juice, freshly squeezed

Instructions

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

popular winter stew with broad beans

Soak dried beans overnight. Heat oil in a large pot. Fry onions and garlic over medium heat until golden brown. Add carrots, celery, and tomato paste and season with salt, pepper, and sugar. Sauté for another 10 minutes. Add the beans and pour in enough water to just cover the beans. Stir well and cover. Cook the beans until tender, about 1 1/4 hours. Add parsley and, if using, fresh oregano just before the end of the cooking time and season with salt and pepper. This typical winter dish tastes great when drizzled with a little lemon juice.