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Greek · Starter
Giant Beans with Smoked Mackerel
Creamy gigantes beans folded into a rosemary and za'atar tomato sauce, then crowned with flaked smoked mackerel, raw red onion and lime. Smoky, sharp and rich enough to serve as a meze or a supper.
- YieldServes 4 to 6
- Hands-on50 min
- Total10 h 14 min
- Difficulty
Ingredients
Beans
- 400 gdried Greek giant beans (gigantes), soaked overnight in plenty of water and drained (about 2 cups dried)
- 1 leafbay leaf
- to tastesalt and black pepper
Tomato sauce
- 160 mlextra-virgin olive oil, divided: 80 ml for the sauce, 40 ml stirred in at the end, 40 ml to finish
- 1large red onion, minced
- 5 clovesgarlic, minced
- 360 mltomato puree (passata)
- 1 sprigfresh rosemary
- 1 tspza'atar
- 1 tbspbalsamic vinegar or pomegranate molasses, more to taste
- 15 gfresh dill, snipped (about 1/2 cup)
To serve
- 1smoked mackerel fillet, 125 to 170 g
- 1medium red onion, halved and thinly sliced
- 1lime, halved
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