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14 December 2012,21:02 by
Mina Giouvanaki

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Serves :

Preparation Time :
12 hours 15 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Put the beans into a pan, pour in water to cover, and bring to a boil. Boil vigorously for 15 minutes.
  • Drain, return the beans to the pan, pour in water to cover, and bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Meanwhile, heat the oil in a large pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, until softened.
  • Drain the beans and add to the pan together with the tomatoes, tomato paste, thyme, marjoram, parsley, Chile, and hot water.
  • Simmer gently for 1 -2 hours, until the beans are soft and the sauce has thickened. Add a little hot water if the dish seems dry.
  • Season to taste with salt and pepper and add more crushed Chile for a spicier flavor if you like.
  • Serve hot or at room temperature, accompanied by feta cheese or black olives. 


  • 500 grams dried red kidney beans, soaked overnight in water to cover and drained
  • 200 ml Cooking oil 
  • 1 onion, grated
  • 500 gm  fresh or canned tomatoes, pureed
  • 1 tablespoon tomato paste (optional)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 50 grams finely chopped fresh parsley
  • 1 small dried Chile, crushed
  • 250 ml hot water
  • Salt and pepper
  • Feta cheese or black olives, to serve

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