John Myers
Greek-style Beans in Tomato Sauce
The perfect greek-style beans in tomato sauce recipe with a picture and simple step-by-step instructions.
- 2 Cans White beans, thick (drained weight 240 g each)
- 100 medium sized Onions
- 100 g Celery
- 100 g Carrot
- 120 g Tomato
- 1 bunch Parsley
- 0,5 tube Tomato paste
- 1 tbsp Salt
- 1,5 tbsp Sugar
- Pepper
- Lemon juice
- 130 ml Olive oil
- 500 ml Water
- Pour the beans through a sieve, rinse with cold water and drain well. Peel the onion, dice it finely and then chop it through a little. Peel the celery and carrot, cut into small cubes (brunoise). Also dice the tomato quite small. Wash, dry and roughly chop the parsley.
- Preheat the oven to 180 ° O / bottom heat. Mix the tomato paste, salt, sugar, pepper, lemon juice, oil and water together well and season to taste. Then mix everything with beans, onions, celery, carrots, tomatoes and parsley and place in a larger baking dish. Slide these into the oven on the 2nd rail from below (without the lid) and let the beans “boil down” for 2-3 hours. Stir every now and then.
- The liquid must have evaporated at the end, and a kind of vegetable-tomato paste has formed, which then wraps around the beans. Finally, season everything to taste again and season if necessary.
- The beans taste from cold to warm, also go well with “non-Greek” dishes and are wonderful to prepare in advance. They can be kept for a few weeks in the refrigerator when stored tightly closed.
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