During lent this dish is quite popular in Zakynthian homes. It can be eaten hot or even cold, it’s that delicious! It is a traditional Greek dish and they are very easy to make as long as you remember a day before to put them in the water to soak.
So, the first thing we do is put the beans in water the previous night.
The next day, drain the beans and place them in a saucepan with enough water to boil.
Add the carrots and celery and let them boil all together.
Check the beans every 20 minutes to see if they have softened enough. Once softened drain the beans again. Keep at least a cup of the broth though to add to the dish towards the end.
In another pot, lightly fry the onion and garlic with the oil, and add the tomato, salt, pepper and oregano.
Add the beans and lastly the parsley.
With the broth that was kept aside, pour over the dish and let it boil for another 5-6 minutes.
Finally pour the food into a pyrex and bake at 180 degrees in a preheated oven for about 1 hour. Once you see the bean cooked and browned slighly within the tomato sauce they are ready to serve.
Tip:- This dish is served with Feta cheese and olives but not during lent. Make sure you have a crusty bready so that you can dip into the tomato sauce.
500 gr. Giant beans (lima beans)
2 onions, finely chopped
2 carrots cut into thin slices
4 small tomatoes beaten in a blender
A cup of Zakynthian olive oil
2 cloves of garlic, finely chopped
A bunch of parsley
3 sprigs of chopped celery.