Beans with Leeks
The sweet tang of the leeks in this dish balances out the the creamy sweetness of the beans.
500 g dried Greek giant beans soaked overnight (gigantes)
120 ml (1/2 cup) olive oil
3 medium leeks, white part only sliced
1/2 bunch celery chopped
1/2 cup parsley chopped
3 medium tomatoes grated
salt and freshly ground black pepper
1 tbs dried oregano
Preheat the oven to 190° C
1. Bring beans to a boil in a large pot of water and discard the water after the first boiling. Drain and place in baking dish and bake.
2. While the beans are cooking, sauté the leeks in the oil for about 5 minutes.
3. Add the peppers, celery and parsley and sauté another 2-3 minutes before adding the tomatoes.
4. Season with salt, pepper and oregano, pour the mixture over the beans, toss and bake for about 30 minutes until a light crust forms on top and the beans are tender and juicy.