Prep: 40′  Cook: 1h 30′  Wait: 8h   Serves 6-8


  • 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


  1. Soak your legumes in plenty of water overnight.
  2. Rinse them and place them in a wide saucepan.
  3. Cover the contents with cold water and let it come to a boil.
  4. Reduce the heat to medium and boil for about 45 minutes until they’ve softened.
  5. Cut the onions, tomatoes and peppers into thin slices.
  6. In a deep pan, add half of the olive oil and the onions.
  7. Leave them on medium heat for 4-5 minutes until they become translucent.
  8. Add the whole garlic cloves and sauté for 3-4 minutes. Remove from the heat.
  9. 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.
  10. Repeat the layering process once more.
  11. Add 1 heaped tbsp of salt and plenty of freshly ground pepper.
  12. Pour in 1 cup of hot water or broth and the remaining olive oil.
  13. Add the bay leaves and a little oregano or thyme.
  14. Cover the casserole and bake in a preheated oven at 200ºC for 30 minutes.
  15. Lower the oven temperature to 170ºC and continue baking until the legumes absorb the liquids.
  16. Serve warm with a slice of bread and cheese.
  17. If you want to add a little meat to the recipe, sausages are a perfect fit.


Source: Argiro Barbarigou