Made to be enjoyed with crusty bread, these Greek baked beans can be eaten for breakfast, lunch or dinner. A beautiful sweetness comes through from the peppers to balance the tomato, finished off with feta of course, a dish that should be eaten weekly!
GREEK BAKED HARICOT BEANS
- 1 cups mount zero haricot beans, soaked in cold water overnight, drained
- Splash mount zero organic extra virgin olive oil
- 2 Greek leek sausages, sliced
- 2 red onions, roughly chopped
- 1⁄2 bulb garlic (about 6 cloves)
- 6 long red sweet peppers or a mix of orange and green, de-seeded, roughly chopped
- 700ml passata
- 2 tsp rigani (Greek oregano)
- 1 tsp smoked sweet paprika
- 1 cup mount zero organic kalamata olives
- 1⁄2 cup grape molasses
- Pinch mount zero pink lake salt
- Freshly ground black pepper
- Place beans in a medium saucepan, cover with cold water, bring to the boil. Reduce heat to medium and simmer for 40 minutes or until tender. Remove from heat and drain.
- Preheat oven to 180 degrees celsius.
- Cook sausage in a 32cm paella pan (or large casserole) over a medium heat in a little olive oil, turning once when browned. Scoop out sausage and set aside in a bowl.
- Reduce heat to low and add a generous splash of olive oil. Add onions, garlic, peppers and cook for 15 minutes, stirring occasionally.
- Add beans, passata, rigani, paprika, olives, grape molasses, season and stir.
- Place into the oven and cook for 60 minutes. Serve hot or cold with crusty bread, top with crumbled feta, fresh herbs and a good drizzle of extra virgin olive oil.