Name: Braised beans with lentils
Yield: Serves 4
Cuisine: Greek
Ingredients: 3 spring onions/scallions, trimmed and thinly sliced, to garnish; 60–75 ml/4–5 tbsp chopped fresh dill, to garnish; 2 garlic cloves, crushed; 5–6 fresh sage leaves, chopped; salt and ground black pepper; juice of 1 lemon; 200 g/7 oz/generous 1 cup mixed beans and lentils; 1 large onion, finely chopped; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 25 g/1 oz/2 tbsp whole wheat grains

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

I was served this dish, palikaria, once at a lovely dinner in Crete. It’s wonderfully easy to make, but it is vital that you start soaking the pulses and wheat the day before you want to serve it. Offer some tasty extra virgin olive oil at the table, so guests can drizzle a little over their food.

Ingredients

200 g/7 oz/generous 1 cup mixed beans and lentils
25<

Method

Put the pulses and wheat in a large bowl and cover with cold water. Leave to soak overnight.

Next day, drain the pulse mixture, rinse it thoroughly under cold water and drain again. Put the mixture in a large pan. Cover with plenty of cold water, bring to the boil, and cook for about 1½ hours, by which time all the ingredients will be quite soft and tender.

Strain, reserving

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Braised beans with lentils

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