Greek-style beans in tomato sauce with wheat berries and feta
Large white beans simmered in a tomato sauce with carrot, celery, oregano and dill, like Greek gigantes. Served over wheat berries with crumbled feta. In Greece the beans are often baked in the oven for an hour; in a pan on the hob they are ready in a quarter of an hour.
- 30 minTime
- 16 minHands-on
- 4Portions
- ≈ 22 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2Carrots
- 2Celery, sticks
- 2 clovesGarlic
- 2 tbspOlive oil
- 1 tbspTomato paste
- 1 tspOregano
- 400 gCrushed tomatoes
- ≈ 1 dlWater
- 500 gWhite beans, butter beans or other large white beans, 2 tins, drained
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspDill
- 100 gFeta
On the side
- 3 dlWheat berries
Method
- Peel and chop the onion. Peel and dice the carrots, slice the celery and chop the garlic.
- Heat the oil in a wide saucepan and gently fry the onion, carrot and celery over a medium heat for about 5 minutes, until soft. Stir in the garlic, tomato paste and oregano and fry for another minute.
- Pour in the crushed tomatoes and the water and fold in the rinsed beans.
- Simmer the beans, covered, for about 12 minutes, until the sauce has thickened and the vegetables are tender. Season with salt and pepper.
- Meanwhile, cook the wheat berries in lightly salted water according to the packet instructions, about 10 minutes, and drain.
- Chop the dill and stir most of it into the beans. Serve the beans over the wheat berries, crumble the feta over and scatter with the rest of the dill.
The cost is estimated from Swedish grocery prices.
