Sunday, 12 May 2013

Baked Greek-Style Beans (and some Dolma)

I had a strong craving for dolma after visiting a nice little Greek cafe for lunch while I was in Melbourne. I tried making my own, following a random recipe online. They had included the prep time, but cheekily didn't mention that they had their own 'dolma-making machine', where you simply lay the leaf out, put some stuffing in, and then push a lever to wrap it all up! It took nearly an hour to get good at doing it by hand, and I highly recommend you watch a Youtube video first :) They turned out ok, but the rice wasn't thoroughly cooked, so I will try again another time.

What was a success, was the massive tray of baked Greek beans. I was pretty lazy and used tins instead of boiling the beans from scratch, but it really didn't matter. They were gorgeous, a sweet and umame counterpoint to the lemony dolmas, and incredibly filling.


  • Two medium white onions or one large
  • Two tins of chopped tomatoes
  • 4-6 cloves of garlic
  • a small tin or 4 tbsp tomato puree
  • Three tins of butter beans
  • 1 tsp sugar
  • 1 tsp dried oregano
  • pinch of ground cinnamon
  • a small handful of parsley

Preheat the oven to 180 C. Finely chop the onion and gently fry in olive oil until translucent - about 6-7 minutes. Crush in the garlic and fry for a further two minutes. Finely chop the parsley and add, along with all of the other ingredients; season well and stir to combine. Tip into a deep baking dish and bake for an hour; the sauce will thicken and the beans will absorb the flavours.

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