Mom's Greek Baked Beans

This very luscious bean dish has a surprisingly addictive flavour. Use a pan that can go into the oven, pre-heat oven to 350F. The KEY to this dish is good olive oil and tons of parsley.

On the stovetop:

Saute 2 onions in lots of olive oil, takes a while on a medium heat until soft and golden.

Add about a tsp of salt, pepper and a lityle bit of greek oregano, not too much.

Add 1 can of drained white beans- any kind, even the large lima is nice- Greek "gigandes". I have recently discovered the small navy beans, and honestly, they are so creamy, I only use these now. 

Add 1/2 cup max. of canned tomatoes, fresh chopped tomatoes or passata. 

Add tons of fresh chopped parsley.

***option: you can add chili powder, chili pepper flakes or Aleppo pepper if you want to turn up the heat.

Mix all of this around in the pan, make sure enough olive oil...needs "zumi"( Greek for any kind of sauce) to be delectable.

 

Cover the entire top of this concoction with sweet paprika (not the smoky kind) and a bit more of drizzled oil. Bake in the oven for about 25 minutes or so, until the top is crispy and the dish is bubbling.  If the top is getting too dark, just put a piece of foil on top. Eat hot, cold or room temp. I've started adding a dollop of Greek yogurt on top, delish!

For something absolutely delectible, when serving, add a yolky egg on top with wilted spinach. To die for! 

***Option: instead of beans, you can make this with okra (get it frozen) or even eggplant...delicious.  Just experiment.