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Fasolia Fournou, baked butterbeans

Soak the beans tonight already


  1. Soak the beans overnight

  2. Boil the beans with a whole onion and a bay leaf.

  3. Chop the vegetables.

  4. Drain the beans and keep the water in which they boiled.

  5. Put half the oil in a saucepan and after it burns, add the onion, carrot, garlic and celery. Add the onion that boiled with the giants after you cut it. Add the paste and let it saute for a while.

  6. Add thyme, cloves, peeled tomato and a spoonful of the broth you kept aside.

  7. Add the giants, cover and simmer for 20 minutes.

  8. Turn on the oven at 180 degrees with the fan off.

  9. Remove the bay leaf and Thyme and place in the baking tray, adding a little more broth and the rest of the oil. Season with salt and pepper and spread the chopped sausage and cherry tomatoes and sprinkle with a little corn flour.

  10. Bake for 50 minutes.

My good friends, enjoy!

Grandpa Tassos


500 g giant white beans

150 ml of olive oil

2 onions sliced (250 g)

2 carrots sliced

2-3 tbsp chopped celery stalks and leaves

3 cloves of garlic thinly sliced

400 g canned peeled tomatoes

1 tbsp tomato paste

2 tbsp corn flour

2 cloves

1 bay leaf

1 medium-sized onion to cook with

Salt + pepper

Farmer's sausage at will (optional)

8 cherry tomatoes (optional)

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