First, allow me to apologise to the Greeks for appropriating your cuisine and possibly misusing your language - or not. I mean, I don't understand Greek so I don't actually know how wrong - or, jagged it perhaps, right that title is.
But anyway, I digress.
In a way this dish is on the way to being another Jeanie Easter tradition - I am so easily led into making everything a set pattern - but this dish ticks all important boxes for any table which will be surrounded by a variety of requirements. This is its second year of gracing the table.
It is vegan, gluten-free, low-fat, high-fibre, and tastes delicious enough for people who are scared of the words vegan and gluten-free to delight.
Added bonus is this year I eschewed the recipe and winged it.
The basic instructions for it (as I took no pictures) is:
Soak white beans (not, however, gigantic white beans as the resident V-man doesn't trust big beans so I didn't have any even if that fact wasn't part of the equation) for a bit and then cook until tender.
Put the beans and about 1/4 cup cooking water into a greased enamel bowl and put on top 1/3 chopped onion, 3 chopped cloves of garlic and about a dozen tiny cherry tomatoes from the struggling vine at the back door halved. Pour 1/2 tin smooshed tomatoes over (you can salt and pepper it too if you wanted) and do a couple of stirs but not too particular.
Place in a moderate to hot oven for about 20 minutes or however long other stuff is going on.
I didn't today but would probably sing even louder if fresh parsley or lemon juice were a final touch but was delicious and declared a winner on the cold out of the fridge a few hours later by V.
