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One of my favourite Traditional Cypriot bean casseroles. This recipe is full of flavour and texture...not forgetting the protein and fibre. Cooking time around 45 minutes providing you soak your Alubia Beans overnight you will have no problems.
500gram pack serves 4-6
1 x 500grams Alubia Beans
1 x Tin Tomatoes diced / 8 Large Fresh Tomatoes diced
4 x Large Carrots diced
2 x large Onion chopped
3 x Celery Sticks sliced
Flat Parsley chopped
2 large Potatoes peeled and chopped
2 Table Spoons Cooking oil
Cover your Alubia Beans with hot water. Do not use the soaking overnight water.
Simmer for 20 minutes. They should be half semi-cooked.
Add your diced sliced carrots, celery, potatoes and parsley.
Fry the onion with your cooking oil till slightly honey, add your tomatoes and stir. If you are using fresh tomatoes cover your whole tomatoes in boiling water for a few minutes and peel the skin before chopping.
When Alubia beans are cooked add the tomatoes and onion followed by a sprinkle of salt and pepper simmer for a further 10 minutes.
Serve in a large bowl and garnish with a little chop parsley on top. Crusty bread with olives on the side.