Giant Beans with Greens
This is a classic Greek bean and greens dish made with flat Prespa beans and a mix of fresh greens like spinach, chard, and others. The beans are tender and flavourful and slow‑baked with vegetables and olive oil.
Ingredients
- 400 g large Prespa beans
- 700 g mixed greens (spinach, chard, lamb’s lettuce, etc.)
- ¼ cup olive oil
- 1 dry onion, finely chopped
- 1 leek, thinly sliced
- 1 grated carrot
- 4 spring onions
- 1 tbsp tomato paste
- 10 cherry tomatoes, halved
- ½ bunch fresh dill
- Salt and pepper to taste
- Optional: chili flakes, feta cheese, breadcrumbs
Method
- Soak the beans in plenty of water overnight.
- Rinse and boil the beans in fresh water until tender (30-45 minutes).
- Wash and roughly chop the greens.
- Sauté the onion and leek in half the olive oil for 5-6 minutes.
- Add the tomato paste and cook for 1 minute.
- Add the greens, carrot, spring onions, and dill stems. Season with salt, pepper, and optionally chili flakes.
- Cook the greens briefly until slightly reduced.
- Spread the greens with their juices in a baking dish.
- Sprinkle with chopped dill and arrange the cooked beans on top.
- Add about ½ cup of water and place the halved cherry tomatoes on the surface.
- Drizzle with the remaining olive oil and bake at 180°C (360°F) for about 45 minutes.
- Stir gently 2-3 times during baking.
- Near the end, sprinkle with feta and breadcrumbs if desired.
