f youhave even a smidgenof Greek blood running through yourveins, you will know these beans. The long, slow cooking make them irresistible and I have witnessed people fighting over them. They are a perfect match with any meat, especially lamb and a serve of my Bulgar With Roasted Pistachios.
Wash, top and tail the beans. Cover the base of a heavy pan with olive oil. Gently sauté the onion and garlic (don’t allow to brown) for 10 minutes. Add all of the beans and toss in the pan until they are coated with oil, glisten and appear almost translucent. This will take around 10 to 15 minutes.
Add the tomatoes and toss to distribute through the beans. Add chicken stock, salt and a good twist of cracked pepper. If necessary, top with a little water to only just cover the beans. With the lid on, simmer for 2 to 2½ hours checking the liquid level and gently stirring every now and then. Towards the end of cooking, you may need to remove the lid and reduce the liquid a little to create a thin sauce and not be too soupy.
*Hint. Don’t scrimp on the oil. To achieve the desired taste, the base of the pan needs to be covered
*Hint. Don’t cut the cooking time short. The beans need to be very soft, almost sloppy to have that authentic Greek Food taste and texture.