| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Main dish, Greek, Vegan |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Dried butter beans |
| 1/2 |
c |
Pure olive oil |
| 2 |
md |
Onions, finely chopped |
| 1 |
|
Garlic clove, pressed |
| 3 |
lg |
Ripe tomatoes, peeled seeded & diced |
| 3/4 |
c |
Tomato sauce |
| 3 |
tb |
Italian parsley, minced |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
c |
Water |
INSTRUCTIONS
Put the beans in a large pot and cover with water. Bring to a boil
over medium heat and cook, partly covered, for about 1 hour, or until
beans are almost tender. Drain and set aside.
Preheat the oven to 400F.
In a heavy saucepan, heat the oil and saute the onions until
translucent. Add the garlic, tomatoes, tomato sauce, parsley, salt
and pepper, and water. Simmer, covered, over low heat for about 20
minutes, until sauce starts to thicken. Transfer the beans to a
casserole or baking dish, pour the tomato mixture over, and stir.
Bake for about 40 minutes, until the beans are tender and the sauce
is thick. Serve warm or at room temperature.
Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by
Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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