A Book of Mediterranean Food

The Greek name for haricot
beans. People who appreciate the
taste of genuine olive oil in their
food will like this dish. Soak ½ lb
of beans for 12 hours. Heat half a
tumbler of olive oil in a deep pan;
put in the strained beans; lower the
heat; stir the beans and let them
simmer gently for 10 minutes,
adding 2 cloves of garlic, a bay
leaf, a branch of thyme, and a
dessertspoonful of tomato paste.
Add boiling water to cover the
beans by about one inch. Cook
them over a moderate fire for 3
hours. The liquid should have
reduced sufficiently to form a