Slow-Roasted Greek Tomato Beans

Ingredients

• 1.5 cups great northern beans
• 0.25 cup extra virgin olive oil
• 1 large yellow onion
• 1 rib celery ribs
• 4 cloves garlic
• 2 tbsp tomato paste
• 3 large roma tomatoes
• 3 cups herb broth
• 1 tsp oregano
• 0.5 tsp red pepper flakes
• 2 leaves bay leaves
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup parsley
• 2 tbsp dill
• 1 tbsp lemon juice

Instructions

1. 1Drain the soaked Great Northern Beans, rinse thoroughly, and then simmer them in fresh water for 45-60 minutes until they are tender but still firm. Drain the beans again.
2. 2Preheat your oven to 375°F (190°C). In an oven-safe pot or Dutch oven, heat the Extra Virgin Olive Oil over medium heat. Add the finely chopped Yellow Onion and finely diced Celery Rib, and sauté until they are softened, about 5-7 minutes. Stir in the minced Garlic, Tomato Paste, diced Roma Tomatoes, Dried Oregano, and Red Pepper Flakes. Cook for an additional 5 minutes, stirring occasionally.
3. 3Stir the partially cooked beans into the pot with the sautéed vegetables. Add the Herb Broth, Bay Leaves, Kosher Salt, and Black Pepper. Bring the mixture to a gentle simmer on the stovetop.
4. 4Cover the pot and transfer it to the preheated oven. Bake for 45 minutes. After 45 minutes, uncover the pot and continue baking for another 20-30 minutes, or until the sauce has thickened to your desired consistency and the beans are very tender.
5. 5Carefully remove the Bay Leaves from the pot. Stir in the chopped Fresh Parsley, chopped Fresh Dill, and Lemon Juice just before serving.