Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Great Northern, dried; or |
| \N \N | ;navy or other beans, soaked |
| \N \N | ;overnight and drained |
| ¼ cup | Oil |
| 2 \N | Onion; chopped |
| 1 clove | Garlic; chopped |
| 11 cups | Pureed tomato |
| 2 tablespoons | Vinegar |
| 3 tablespoons | Honey |
| 1 \N | Bay leaf |
| 2 \N | Cloves, whole |
| ¼ cup | Kefalortir; or Parmesan |
| \N \N | ;cheese |
Note: Kefalortir is a hard goat cheese, similar to parmesan.
Place the beans in a large pot, cover with water, cover the pot, and cook the beans for 1½ to 2 hours, or until they are tender.
Drain the beans.
Heat the oil in a saucepan and fry the onions until they are soft.
Add all of the remaining ingredients except the cheese, plus 2 cups of water, and bring them to a boil to make a sauce.
When the beans are cooked, drain them. Mix the sauce with the beans and pour the mixture into a shallow baking pan. Bake for 30 minutes in a preheated 375 degree (F) oven. Sprinkle the top with cheese and serve. misc03
Source: Theresa Karas Yianilos; The Complete Greek Cookbook MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-24-94