BAKED BEANS “YIAHNI” (TOMATO STEW STYLE)

Name: Baked Beans “Yiahni” (Tomato Stew Style)
Prep time: 30 min
Cuisine: Greek
Ingredients: 2 cups (450g) beans; 1 ½ cups (260g) potatoes cut into cubes; 1 ½ cups (200g) carrots cut into cubes; 1 ½ cups (180g) celery stalks (selenia) cut into thick slices; ⅓ cup (85ml) olive oil; 1 cup (100g) finely chopped onion; 2 well-filled tablespoons (70g) tomato paste; 2 ½ liters (10 cups) hot water; 1 ½ teaspoons (12g) salt; ½ teaspoon (1g) freshly ground black pepper

1993, Agios Georgios Sylikou. I sit at the round wooden table that Uncle Panayiotis made with his own hands, enjoying under the shade of the huge walnut tree the wonderful stewed beans that my beloved Aunt Andriana prepared in the oven. Aunt Andriana is my father's sister who lived in England for years, and every time she came to Cyprus, she became my culinary refuge. She always served us the beans with freshly baked sourdough bread, olives, onion, and tsarteloui (cured sardine). And on the table, there was never a lack of wine, one glass for uncle and one for me. To clink our glasses and wish each other good health.

BAKED BEANS “YIAHNI” (TOMATO STEW STYLE)

INGREDIENTS

METHOD

For cooking the beans on the stovetop

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