Ingredients ½ kilo elephant beans 1 cup olive oil ½ cup parsley finely chopped 2 medium onions finely chopped 1 clove garlic minced 1 tablespoonful tomato paste or 3 very red tomatoes grated Salt, pepper
Place the beans in a bowl of water to soak the previous night. You should put a lot of water because the beans swell up as they absorb the water.
The following day, wash the beans in a colander and put them in a pot with water and boil them for a few minutes. Drain the beans again. Put the oil in the pot together with the onions and sauté them for a few minutes. Add the beans, the garlic, sauté for a couple of minutes and add hot water covering the beans. Let them simmer for about one hour. Dissolve the tomato paste in a cup of water and add it to the pot. Alternatively, you can add the fresh tomatoes. Continue simmering the beans until they are soft. Add salt and pepper and the parsley. Simmer for a couple of minutes more and take off the fire.
Serve with feta cheese, fresh crusty bread and a large green salad.