celery | artandkitchen

Ingredients

500 g white beans (I used spitted ones without skin, any kind of beans would work as well)

1/4 cup olive oil

1 onion, peeled and diced

2 garlic cloves, chopped

2 tablespoons chopped pancetta or bacon (optional)

2 tablespoons tomatoes concentrate (optional)

3000 ml water

1-2 cup carrots, peeled and diced

1 cup celery stalks, diced or 1/2 cup celery green chopped

1 tin (about 400 g) chopped pelati (tomatoes)

More herbs (I used 2 small rosemary spring and 5 winter savoury springs)

Salt and pepper to taste

Crumbled feta and/or rustic bread, optional

Procedure

Soak beans in cold water overnight or at least a few hours in warm water. Rinse well until the water comes out clear-

Fry onion with the oil until translucent. Add garlic and tomatoes paste and fry for 3 more minutes.

Add water, the soaked beans and the other ingredients. Season to taste.

Let simmer for 1½ hours or until beans are tender. During this time, check occasionally if the liquid is enough and if necessary add some more water.

Serve with rustic bread and if you like with crumbled feta. Καλή όρεξη! Enjoy it!

Autor: https://artandkitchen.wordpress.com/

Some months ago I wanted to prepare a Greek side dish with giant beans called “Gigantes”. As I realized I missed the beans and I saw a can of chickpeas instead, I thought that this would be great as well. My family loved this so much, that I prepared this several times and would like to write it down to give this further to my children.

As mentioned this versatile recipes can be adapted to the ingredients you have on hand and also on the time you may invest.

The fastest and easiest version is using canned chickpeas, canned tomatoes and finish cooking directly in the skillet.

If you may invest more time you may use dried chickpeas or giant beans and finish the recipe in the oven; as the original recipe for “Gigantes” asks for.

You need:

1 (15 ounce) can chickpeas (or one cup dried chickpeas)
2 tablespoons olive oil (to taste)
1 small onion, minced
2 cups chopped celery, with leaves
1 (15 ounce) can diced tomatoes (or pound fresh tomatoes diced)
salt and pepper
chili (optional) or cayenne pepper (optional)

Procedure:

Skip this step if you use canned chickpeas. If not place the very well rinsed chickpeas in a large bowl with abundant water to soak for 8 hours or overnight, then drain them. Place the chickpeas in a pot with enough water. Bring to a boil, reduce the heat to medium low, and simmer until the beans are tender. This takes about 11⁄2-2 hours. Check water and if ready during cooking time.
Heat olive oil in a large skillet over medium heat and cook the onion and celery, stirring, for a few minutes only just to soften. Add tomatoes and season with salt, pepper and chili. Remove from the heat.
Now add drained and cooked chickpeas and simmer slowly for about 15 minutes or until the liquid is adsorbed.
Check seasoning again and serve.

For this recipe you can use garlic instead of onion and/or giant beans instead of chickpeas.

If you have time and you wish even a better result cook the chickpeas not until completely trough. Place them in a mold and toss with the tomatoes sauce. Cover with foil and cook in the preheated oven for about 1 hour. Serve with additional olive oil.

Variants: Dried or canned pulses/ chickpeas or giant beans/ canned or fresh tomatoes/ onion or garlic/ finish cooking in skillet or oven. If you like you can serve this with lemon wedges.

Here all my Greek inspired recipes