Countries all around the world make use of dried beans, and cook them, of necessity, in an oven or on a stove top for a long time, often dressing them in the simplest of ways. The Greeks, who serve them both as a meze (appetizer) and as a main dish, are no exception. For this dish, I’ve recommended fava beans, commonly used in Mediterranean countries, but Greeks often use a large, white bean called gigandas that can sometimes be found in Middle Eastern markets. Note: If you are using favas, be sure to buy blanched, skinless beans, as favas come encased in a tough, brownish shell and are sometimes sold that way. This dish makes a nice meal with a green salad and a crusty country loaf.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Rinse the beans thoroughly, removing any dirt or stones, then place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the beans are nice and tender.
Step 2
While the beans are cooking, heat 2 tablespoons of the oil in a sauté pan and sauté the onion until lightly browned, about 7 minutes. Add the tomatoes, bay leaves, and thyme to the pan and cook briefly.
Step 3
Drain the beans and toss them with the tomato-onion mixture. Using a garlic press, press the garlic into the beans, and add the remaining 4 tablespoons olive oil and the lemon juice. Add salt and pepper to taste.
Step 4
Serve hot or warm.
Suggested Beverage
Step 5
I’d probably enjoy a retsina with this dish, or a Greek rosé.
