Greek Beans
14 oz. canned cannellini beans, drained and rinsed
14 oz. canned kidney beans, drained and rinsed
1 T olive oil
3 garlic cloves, crushed
1 1/2 cups vegetable stock
1 bay leaf
2 fresh oregano sprigs
1 T tomato paste
juice of 1 lemon
1 small red onion, chopped
generous 1/8 cup pitted black olives, halved
salt and pepper
DIRECTIONS
Put the beans in an ovenproof casserole over low heat, add the oil and garlic, and cook, stirring frequently, for 4-5 minutes.
Add the stock, bay leaf, oregano, tomato paste, lemon juice and onion and stir well to mix. Cover and let simmer for 1 hour, or until the sauce has thickened.
Stir in the olives, then season to taste with salt and pepper. This dish is delicious served either warm or cold.