These beans seemed to be quite popular at our last Society lunch. I myself happen to be a big fan of this Greek inspired dish. I make it using either cannellini or garbanzo beans, though the Greeks, I believe, would take large white beans called Gigandes, which are, unfortunately, are not available in our stores yet.
I serve the beans either with a dollop of Greek yogurt on top or toss them with crushed feta and bake till it’s melted. Both variations are very tasty and I suggest trying them both.
You will need:
- 2-3 Tbsp olive oil
- ¼ large onion
- 2 garlic cloves
- 1 regular can garbanzo or cannellini beans, drained
- 1 can tomato puree, 10.75 oz
- A generous pinch of cinnamon
- Salt and black pepper, to taste
- 2 tsp chopped fresh dill
- For serving: ½ cup crumbled feta or several tablespoons of Greek yogurt
In a pan, heat oil on a medium high heat. Add onions and sauté, stirring often, until they become translucent and then very lightly golden. Add garlic and in about half a minute add tomato puree. Add a couple of splashes of water, cover the pan with a lid and let the sauce cook in a medium heat for about 5 minutes.
Remove the lid and season the sauce with cinnamon, salt and black pepper. Careful now, a hot tomato sauce has a nasty habit of spitting its tomatoey lava like crazy.
Add the beans and give a good stir. Cook covered on a medium heat for about 5-7 minutes. Add fresh dill and let rest for several minutes before serving. If using feta, crumble it with your fingers and stir into the beans. Heat through or transfer to a baking dish and bake at 425F for 5-7 minutes or until the cheese has softened. If using yogurt, put a dollop of it on top of each serving.