Greek -style baked beans

Frank Sinatra’s ‘That’s Life’ occasionally comes to mind when  I cook.  It was a case of “..flying high in April”  when the children wholeheartedly enjoyed the gnocchi but this dish, equaIly as earthy, was my ‘shot down in May’ moment.  Refused to take a bite!  Regardless of the dismal reception by the little dears in my life, this is my favourite way of cooking beans.  The recipe is my mother-in-law’s although probably not strictly adhering to it as I’m relying on my memory of the many occasions she’s graciously procured it over the phone when asked.  In Greek, it’s called gigantes because the lima beans expand whilst soaking and literally become giant beans.  Beware, despite the flavours being simple and clean, the process requires overnight soaking and pre-cooking so commence this the night before. Serve as a main with a green salad and a piquant fetta like piperati, and for extra protein add grilled meat or fish.   …Serves 6 as a main

500g lima beans

2 bay leaves

125ml olive oil, plus extra for drizzling

2 medium brown onions

2 celery stalks with leaves, roughly chopped

2 large carrots, roughly chopped

4 garlic cloves, finely sliced

2 tsp ground allspice

800g of coarsely grated ripe tomatoes, or tinned

A handful of parsley chopped

½ cup of breadcrumbs

Soak the beans overnight in a large bowl of water. Drain then place in a large saucepan, add the bay leaf and cover with water.  Bring to the boil then reduce heat to medium – low, and cook till very tender, approximately 1.5 hours.  Skim off any scum that rises to the surface.  Add a couple of shakes of salt towards the end of the cooking time.  Drain the beans, reserving about 400ml of the liquid.

Preheat oven to 180⁰ C.  In a frypan, sauté the onions with the garlic in about 2tbs of olive oil till tender and translucent.  Remove from the heat and mix in a bowl with the remaining ingredients, including the precooked beans with the reserved liquid, except for the breadcrumbs.  Season with salt and pepper.

Place in a large baking dish and insert into oven.  Cover with foil and bake for about 45 mins.  Remove the foil and stir the beans add extra water if they seem to be drying out.  Sprinkle with breadcrumbs and return to oven, baking for another 30 mins.

Serve warm with a final flourish of olive oil.