Adapted from a recipe of Nana Dareioti,
"BHMAgourmet" magazine of "TO BHMA" newspaper (2010)
Ingredients (for 6-7 people):
500gr. of medium white beans
1 small cabbage (or ½ a medium one)
6-7 tbsp of olive oil
salt
1 lemon, the zest and the juice
2-3 stalks of celery, roughly chopped
the leaves of the celery stalks, roughly chopped
pinch of boukovo pepper, medium or sweet
Method:
The night before put the beans in a spacious plastic bowl and leave to soak in plenty of water, changing it at least 1-2 times.
Next day boil the beans without any salt in plenty of water and drain in a colander when they are almost done but not mushy. Keep aside 1 tea-cup of the water they boiled in.
Clean the cabbage of the outer leaves and roughly chop it. Wash thoroughly under running water and leave it to drain.
Warm the oil in a wide pot on medium heat. Add the cabbage in and sauté, stirring frequently with a wooden spoon, until it is wilted. Then add the celery (not the leaves) and sauté for another 1-2 minutes.
Pour over with the lemon juice, add the beans juice you've kept aside, cover with the lid and cook until the cabbage is very tender.
Add the beans in the pot, season with salt, sprinkle with the lemon zest and stir. Cover with the lid and continue cooking for another 10-15 minutes (but not more), until the beans are lightly mushy now and its sauce is rather thick.
Serve immediately scattering on the top the chopped celery leaves and sprinkle with the boukovo pepper.
1 small cabbage (or ½ a medium one)
6-7 tbsp of olive oil
salt
1 lemon, the zest and the juice
2-3 stalks of celery, roughly chopped
the leaves of the celery stalks, roughly chopped
pinch of boukovo pepper, medium or sweet
Method:
The night before put the beans in a spacious plastic bowl and leave to soak in plenty of water, changing it at least 1-2 times.
Next day boil the beans without any salt in plenty of water and drain in a colander when they are almost done but not mushy. Keep aside 1 tea-cup of the water they boiled in.
Clean the cabbage of the outer leaves and roughly chop it. Wash thoroughly under running water and leave it to drain.
Warm the oil in a wide pot on medium heat. Add the cabbage in and sauté, stirring frequently with a wooden spoon, until it is wilted. Then add the celery (not the leaves) and sauté for another 1-2 minutes.
Pour over with the lemon juice, add the beans juice you've kept aside, cover with the lid and cook until the cabbage is very tender.
Add the beans in the pot, season with salt, sprinkle with the lemon zest and stir. Cover with the lid and continue cooking for another 10-15 minutes (but not more), until the beans are lightly mushy now and its sauce is rather thick.
Serve immediately scattering on the top the chopped celery leaves and sprinkle with the boukovo pepper.
No comments:
Post a Comment