Creamy giant white beans and greens casserole from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 257) by Paula Wolfert

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Accompaniments: Macedonian garlic and oil dip (Tsioula) [Grape pickers in Drama, Macedonia]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight and are then cooked for 1 hr. Yogurt drains for several hours - see "Draining yogurt" on P410. Can substitute dried sweet runner beans or other dried white beans for gigantes; red chilli flakes for dried chili, and sorrel and/or escarole leaves for Swiss chard.

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