Bean beans


An excellent meze for tsipouro and ouzo or our wine.

Accompanied with toasted bread with a lot of olive oil and chopped onion.

In its glories in times of fasting and in the taverns of Meraklidia as an appetizer


  • Half a kilo of Evia beans
  • 1 large onion
  • 1 carrot cut
  • 1 bay leaf
  • 2-3 spices
  • Salt, pepper, olive oil


  1. We put the beans to swell from the previous day. The beans need to stay in the water for at least 15 hours.
  2. The next day we rinse them and remove the black they have.
  3. I put them in a pot to boil and for about 20 minutes I skim them constantly. Once the foam is gone, add the onion, carrot, bay leaf and allspice and pepper and let it simmer for about an hour and a half (depending on how soft it is). Just before I take them out, I add the salt.
  4. Mash together with the onion and carrot until it becomes a tight puree.

Serve with enough olive oil and onion or capers with spring onions

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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