Beans A La Grecque
|Dried white beans||1 Pound|
|Water||2 Cup (32 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Onions||5 Medium, thickly sliced|
|Bay leaf||1 , crumbled|
|Minced fresh parsley||2 Tablespoon|
|Fresh tomatoes/One large can (one pound fourteen ounces) tomatoes||6 , peeled and diced|
|Salt||1 Teaspoon (Or More To Taste)|
Soak the beans overnight in water to cover or boil two minutes, cover and let stand one hour.
Drain thoroughly and wash with cold water.
Heat the olive oil in a heavy pot or dutch oven.
Add the garlic, onions and herbs and cook until the onions are soft but not brown.
Add the tomatoes and simmer until well blended and saucelike.
Add the drained beans and enough water to reach just to the top of the beans.
Bring to a boil, then turn the heat as low as possible and simmer, covered, one hour.
Add the salt, remove the cover and simmer one hour longer.