Prep: 40′ Cook: 1h 30′ Wait: 8h Serves 6-8
Ingredients:
- 300g butter beans
- 300g chickpeas
- 4-6 cloves of garlic
- 4 onions
- 2 Florina peppers (red-bell peppers work fine too)
- 2 tomatoes
- 1/2 cup olive oil
- 2 bay leaves
- A little fresh oregano or thyme
- Pepper
- 1 tbsp salt
Instructions
- Soak your legumes in plenty of water overnight.
- Rinse them and place them in a wide saucepan.
- Cover the contents with cold water and let it come to a boil.
- Reduce the heat to medium and boil for about 45 minutes until they’ve softened.
- Cut the onions, tomatoes and peppers into thin slices.
- In a deep pan, add half of the olive oil and the onions.
- Leave them on medium heat for 4-5 minutes until they become translucent.
- Add the whole garlic cloves and sauté for 3-4 minutes. Remove from the heat.
- In a casserole, put half of your softened legumes. Layer half of the onions on top and then add half the pepper and half the tomato over them.
- Repeat the layering process once more.
- Add 1 heaped tbsp of salt and plenty of freshly ground pepper.
- Pour in 1 cup of hot water or broth and the remaining olive oil.
- Add the bay leaves and a little oregano or thyme.
- Cover the casserole and bake in a preheated oven at 200ºC for 30 minutes.
- Lower the oven temperature to 170ºC and continue baking until the legumes absorb the liquids.
- Serve warm with a slice of bread and cheese.
- If you want to add a little meat to the recipe, sausages are a perfect fit.
Enjoy!
Source: Argiro Barbarigou
