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PrintIngredients
For 4 Person(s)
Greek Baked Beans
- 1/2 kg beans (lima or other largish white beans)
- 3 large onions cut into matchsticks
- 1 water glass olive oil
- 2 water glasses tomato juice
- 2 tbsp tomato purée
- 3 tbsp sweet paprika
- 2 tbsp vinegar
- 1 tbsp sugar
- 4 cloves garlic, mashed
- 1 tsp black pepper
- 3/4 cup parsley, finely chopped
- salt to taste
Directions
Soak the beans in plenty of cold water overnight, changing the water at least twice.
On the day, cook in slightly salted water for about 1 hour, until half-cooked. Strain and place in a baking tray.
Prepare the sauce by heating the olive oil in a pan and browning the onions with the garlic. Add sweet paprika and black pepper. Stir and cook until the onions are soft. Add the tomato purée, after dissolving it in 2 glasses of water, and the tomato juice, 2 tablespoons of vinegar and 1 spoonful of sugar. Add salt and mix the sauce well. Empty it over the beans in the baking tray, cover with aluminium foil and bake for 1 hour at 180°C. Remove the foil and bake for an extra 20 minutes until a crust forms over the beans. Remove from the oven, let it cool and sprinkle with the parsley.
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