John Myers
Ingredients for 4 servings:
- 500 g beans, white, dried
- Water for soaking
- 1 m.-sized onion(s)
- 8 tbsp extra virgin olive oil
- 600 g tomatoes, fully ripe
- 50 g celery leaves, fresh, chopped
- 20 g flat-leaf parsley, fresh or frozen
- 2 m.-sized carrot(s)
- n. B. Salt and pepper, black, from the mill
- e.g. celery leaves, fresh, chopped
- n. B. Pine nuts, roasted
- n. B. fried onions
Instructions
Working time approx. 15 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 5 minutes
Wash the beans the night before and soak them in plenty of water. The next day, boil them in the soaking water for 10 minutes, strain, and let them drain. Reserve 200g of the cooking water. Chop the onion into small pieces, peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Roughly chop the celery leaves and parsley. Wash the carrots, trim both ends, peel them, and slice them crosswise into approximately 3mm thick slices. In a 3-liter casserole dish, sauté the onions in oil until translucent, add the tomatoes, carrots, and beans. Fry everything for about 2 minutes, then add the reserved cooking water and simmer for 20 minutes. Add the remaining ingredients, season with salt and pepper, and simmer until the beans are tender. Ladle the bean dish into serving dishes, garnish, and serve warm with white bread. Tip: Cretans prefer bread, especially white bread, as a side dish to all other side dishes.
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