posted by Phileos EVOO on April 08, 2024
For this dish, I added red and orange peppers, along with cherry tomatoes and onion. And of course Phileos of Sparta olive oil. This can be enjoyed warm or at room temperature and it is very filling .
You can also serve on bread, bruschetta style or even on canapés and depending on the season you can use different vegetables or beans.
Prep time: 10 minutes
Cook time: 1 hour and 30 minutes
Servings: 3 people
Ingredients:
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1 1/4 dry white beans
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1/2 cup Phileos Olive Oil
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1 red bell pepper chopped in small pieces
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1 green bell pepper chopped in small pieces
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1 onion grated
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1 garlic clove sliced
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7 - 8 cherry tomatoes halved
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1 tablespoon oregano
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1 teaspoon tomato paste diluted with 1/4 cup of water
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Ground Pepper
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Salt to taste
Directions:
Step 1: Soak beans overnight.
Step 2: Rinse and simmer beans for about 30 minutes until soft but not mushy, drain and set aside.
Step 3: Preheat oven to 350 F (180 C).
Step 4: Chop vegetables and then in a large bowl mix the peppers, grated onion, garlic, beans, Phileos olive oil, tomato paste mixture, oregano, and pepper. Mix gently as to not break the beans.
Step 5: Add the halved cherry tomatoes and mix gently.
Step 6: Pour into casserole dish.
Step 7: Add ¼ cup hot water to the dish pouring it in a corner and tilting the dish so that the water spreads (do not pour over as this will wash off the olive oil).
Step 8: Cover with aluminum foil and roast for about 1 hour until peppers are soft.
Step 9: Remove foil and roast for about 10 minutes if you want some browning. Be careful not to leave it uncovered too long, otherwise the beans will dry out.
Step 10: Remove from oven, let it cool and add thick salt as needed.
Step 11: Serve plain or with feta cheese.
Enjoy!