Oven-Baked Beans Greek Style

How to prepare oven-baked beans greek style

1. Cook the beans according to the instructions here. At step 7, where adding aromatics is specified, put in the pot with beans: celery and carrot in pieces, whole onion and bay leaf. For this recipe, the beans should not be fully cooked, they should remain slightly undercooked in the center. Also for this recipe, the beans can be boiled (it is even recommended) in advance 1-4 days. Keep them in the liquid in which they boiled in the refrigerator until you will use them.
2. In a wide ovenproof pot (about 26 cm) heat a little of the olive oil. Add the finely chopped onion and saute for 2-3 minutes until it softens a bit. Add the crushed garlic and saute for another 30 seconds. Add the tomato paste and saute for another 2 minutes.
3. Add the tomatoes crushed with a fork (or in a blender) and cook for 2 minutes. Add oregano, cinnamon, allspice, sugar, a little salt and ground black pepper. Mix well.
4. Add 300 ml of the water in which the beans boiled and the rest of the oil. Simmer the sauce for 5 minutes. Taste the sauce for salt.
6. Add the drained beans (if desired, remove the vegetables from them) and the finely chopped herbs. The beans should not be completely covered by the sauce (see photo 4). Let it return to a boil.
7. Put the pot in the oven (uncovered) at 180C, for 50 minutes, until a crust forms on top.
8. It is good right away with bread. It is also good the next day reheated. It is also good at room temperature with toasted bread. It is a standalone dish, but can also be served as a side dish next to an oven-baked pork neck or grilled fish fillet.

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