This recipe is adapted from Tonia Filakia‘s Food from the Heart of Cyprus.
- 1 kg fresh green beans, trimmed
- 1 kg tomatoes, skinned, chopped
- 200 g dried butter beans, reconstituted in water overnight, cooked
- 150 g onion, chopped
- 90 g feta cheese, grated
- 1 stalk celery, chopped
- 3 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 5 g black pepper
- 5 g cinnamon
- 5 g salt
- 5 g sugar
Heat the oil in a large pan, fry celery and onion over a gentle heat until the onion starts to take on some colour. Stir in the tomatoes, butter beans, green beans, parsley and seasoning. Cover and simmer for 20 minutes until the mixture begins to thicken. Serve in bowls garnised with feta, bread on the side with assorted condiments.