Green beans


A traditional dish, full of health, that can be offered both as an appetizer and as a main.


  • 500 gr beans
  • ½ bunch of kavkalithra
  • Or a bunch of myrons
  • 1 bunch of chopped fresh onions
  • 2 large dried onions cut into slices
  • 2 leeks cut into thin slices
  • 2 sliced carrots
  • 2-3 slices of garlic cut into slices
  • Or a bunch of chopped dill
  • Or a bunch of chopped parsley
  • 200 g spinach
  • 200 g of porridge
  • 100 gr zohoi
  • 1 crushed tomatoes
  • Salt, pepper, bay leaf
  • 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. Put them to simmer. While the beans are simmering, we will deal with the greens.
  4. We wash our herbs thoroughly. We dry them very well so that they do not have water. Coarsely chop them and salt them in a bowl. Mix them and wait for about half an hour for them to wither
  5. However, after our beans have boiled, we strain them. In a saucepan, sauté the dried onions first and then the fresh ones, leeks and carrots together with the beans. Add the crushed tomato, the bay leaf and the salt and pepper and let them simmer for 10 minutes.
  6. In a hull, spread our herbs on the bottom and pour the beans from above, spread everywhere. Fill with the liquids from the pot.
  7. Put it in the oven and bake for half an hour with 40 minutes at 180 degrees.

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