Summary

Ingredients

• 500 g beans, iant white beans or lima beans
• 1 bay leaf, (possibly fresh)
• 125 ml olive oil, the best
• 2 small onion (s), red, finely chopped
• 2 stalks celery, chopped with the leaves
• 3 small cloves garlic, finely chopped
• 650 g tomato (s), ripe, peeled and chopped (or can)
• 4 tablespoon parsley, chopped
• 3 tablespoon breadcrumbs

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Instructions

1. Soak the beans overnight, drain them, put them in a saucepan with the bay leaf, cover generously with water and bring to the boil. Skim off any foam that may develop, reduce the heat slightly and cook the beans very soft for about 1 1/2 hours. Only add salt at the end of the cooking time, otherwise the beans will become hard. Preheat the oven to 180 ° C. Drain the beans and collect a good 375 ml of cooking water. Heat about 2 tablespoons of the oil and sauté the onions in it. Take off the stove. Mix in a bowl with the celery, garlic, parsley, tomatoes and the remaining olive oil and season with salt and pepper. Add the collected cooking water, put everything with the beans in a large baking dish and stir well. Cover with aluminum foil and bake for about 45 minutes, then remove the foil and stir the beans. If they look a little dry, add a little water. Sprinkle with the breadcrumbs and place in the oven for another 30 minutes. The long cooking time is needed for the intense aroma. The beans should be tender golden brown and coated in the sauce. Serve warm and drizzled with a little olive oil if you like. You can also stir in some freshly chopped dill if you like. Good accompaniment to all grilled or fried meat or with fried vegetables and feta as a vegetarian main course; or just enjoy it with fresh bread.