This video says about itself:
27 February 2014
This is one of Greece’s traditional recipes. Giant beans grow in the northern part of Greece.
Ingredients & Quantities:
250gr or 9 ounces Giant Beans
2 tbsp Parsley
1 cup Fresh Tomato sauce (*optional add 1-2 garlic cloves)
3 tbsp Extra Virgin Olive Oil (1tbsp for each person)
Salt & Pepper
Music by: Nilow – ( Lisa Mitchell ) – Neopolitan Dreams – Dubstep Remix
From daily The Morning Star in Britain:
Saturday 31st January 2015
The Commie Chef whips up a Greek treat
If you can afford it, try to find and use Greek olive oil. It will give a more authentic flavour, but, more importantly, the only Greek olive farmers who didn’t vote Syriza were those who stuck with the KKE, which they traditionally support and which also increased its share of the vote.
And they need your money.
Most Greeks are quite meat-oriented when given half a chance, but they have some great vegetarian food.
Adapted from a recipe on Greek vegan website thegreekvegan.com this is about as good and delicious as food gets.
220g dried large white beans, soaked overnight or for at least seven hours, then boiled until soft (50 min to one hour) and the cooking liquid saved or two standard cans drained butter beans (if using the latter, replace this liquid with ½ pint/30cl light stock)
1 standard can tomatoes, chopped very small
Tbsp tomato puree
1 medium onion
3 cloves garlic, or more to taste, peeled and crushed or grated
1 celery stalk, chopped small
10-15 sprigs fresh parsley (flat leaf is best)
5 sprigs fresh mint
Heaped tsp dried oregano
¼ pint/15cl olive oil
½ pint/30cl unsalted stock
½ pint water, room temperature
What to do
Preheat oven to 350?F/180?C/mark 4.
Fry onions and celery in olive oil over medium low heat until tender, but not browned.
Add garlic and cook gently until soft.
Add herbs and spices, mix to combine completely
and cook for one minute.
Add reserved bean cooking liquid and bring sauce up to a boil, then add the tomatoes.
Remove from heat.
Layer the beans evenly in an oven-proof pan and pour the sauce over the top.
Add the water and bake uncovered for two hours. Remove from oven and allow to stand for 15 minutes before serving with spuds, crusty bread, rice or Greek pasta.
Chemical analysis conducted on ancient pottery discovered from the Early Bronze Age proves Italians started using olive oil 700 years sooner than what’s previously been recorded: here.