This is a traditional Greek recipe served with a nice chunk of feta cheese and freshly baked bread...

Serves: 6

3 cups (500g) of dried giant beans soaked overnight

½ cup of olive oil

2 onions finely chopped

2-3 carrots chopped

2 cloves of garlic finely chopped

1 kg of ripe tomatoes finely chopped or use tinned

½ tsp sugar

salt and pepper

handful of chopped parsley

1 tsp oregano

Drain and rinse the beans, then boil them for about 30 minutes until they are cooked but still hard. Do not overcook them as they get soggy and mashy. Heat the olive oil in another large pan. Add the onion and garlic, cook over low heat until softened and lightly golden. Drain the beans, add to the pan and stir with onions. Add the tomatoes, (if you use fresh tomatoes add 150 ml of water) sugar, parsley, oregano and season with salt and pepper.

Cover and simmer for about 1 hour until the beans are soft and the sauce is thick. Serve hot or cold with feta cheese, olives and bread. Garnish with chopped parsley and an extra drizzling of olive oil.

Serves: 2-3

1 cup of lentils
1 large beetroot
1 onion chopped
2 cloves of garlic chopped
1 tsp cumin
1 small chilli chopped
parsley chopped
1/3 cup olive oil
salt and pepper

Boil the beetroot for about 15 minutes until soften. Take them out of the pan and cut them into slices, but save the beetroot water. In a another pan add olive oil and saute the onions for 5 minutes. Add salt pepper, chilli, garlic and cumin and mix well. Last add the lentils and Mix all the ingredients together and pour the water from the beetroot (about 3 cups). Let the lentils boil for 20 minutes and then add the beetroot and boil all together for another 10-15 minutes until cooked.

Garnish with extra olive oil, chopped parsley and serve with feta cheese or Greek- style yogurt.

A traditional warm bean salad served with feta cheese or yogurt.

Serves: 2-3

1 cup dried black-eyed beans
3 tomatoes chopped
3 spring onions
a handful of parsley
olive oil
salt and pepper

Put the black-eyed bean into a large pan with water and bring to the boil. Reduce heat and simmer for about 40-50 minutes until they soften. Drain well when they are done. Chop the tomatoes, spring onions, and parsley and mix with the beans once ready. Add the broccoli florets last. Add salt and pepper and plenty of olive oil.

This dish can be served warm or cold. It usually served with feta cheese or yogurt.

Serves: 2-3

1 cup of chickpeas
1 kg chopped spinach
½ cup olive oil
1 chopped onion
1 cup chopped tomatoes
salt and pepper

We leave the chickpeas to soak overnight. In a large pot heat up the olive oil and saute the onions until soft. Add the chickpeas, tomatoes, slat and pepper and enough water to cover the chickpeas. Bring to boil and simmer for about 45 minutes until soft. Add the chopped spinach last so it doesn't lose its nutritional properties. Cook for another 5-10 minutes. Serve with bread and feta cheese.