INGREDIENTS

For 4-5 servings:

• 3 “the Manna” small barley rusks (per serving)
• 500 g giant beans
• 2 onions
• 2 cloves of garlic
• 2 carrots
• 2 celery sprigs
• 8 tomatoes
• 1 tablespoon of tomato paste
• 1 bunch of parsley
• 2 bay leaves
• 3 tablespoons of white wine
• 1 tablespoon of sugar
• 100 ml olive oil
• 150 g myzithra
• Salt
• Pepper

EXECUTION

Soak the giant beans in water for about 12-15 hours.

Rinse well.

In a saucepan, add enough water and boil the giant beans for about 1 hour on a medium heat.

Drain and place the beans in a bowl.

In a saucepan, lightly sauté the onions, garlic, carrots and celery with olive oil, after cutting them into chunks.

Add a little wine.

At the same time, cut the tomatoes into cubes and add them to the pot along with the tomato paste, bay leaves and sugar.

Add 1/2 cup of water and simmer for about 10 minutes.

Remove from the heat and add the finely chopped parsley.

Stir well and put all the mixture in a baking tray and bake in a preheated oven for about 40 minutes.

5 minutes before the food is ready, add the myzithra.

Serve with barley rusks and freshly ground pepper.

The recipe also goes very well with all other “the Manna” Tsatsaronakis rusks!