Ingredients

• 400 g dried white beans
• 120 ml olive oil
• 1 piece onion
• 1 piece carrot
• 3 clove garlic
• 2 piece tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 piece bay leaf
• 1 tsp salt
• 1 tsp black pepper
• 1 piece lemon

Instructions

1. Prepare the beans

   Rinse the dried white beans and soak them in plenty of cold water for 8-12 hours. Drain and rinse again, then place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium heat and simmer for 45-60 minutes until tender but still firm. Do not overcook or the beans will become mushy.

2. Prepare the vegetables

   Finely dice the onion into 5mm pieces and slice the carrot into thin rounds. Mince the garlic cloves and dice the tomatoes into small cubes, removing seeds. Chop the dill and parsley finely, keeping them separate. Do not chop the herbs too far in advance as they will lose their bright color.

3. Cook the base

   Heat the olive oil in a large, heavy-bottomed pan over medium heat for 2 minutes until shimmering. Add the diced onion and cook for 6-8 minutes until soft and translucent. Add the carrots and cook for 4-5 minutes until slightly softened. Do not let the vegetables brown or burn.

4. Add aromatics

   Add the minced garlic and tomato paste to the pan, stirring constantly over medium heat for 1-2 minutes until fragrant and the paste darkens slightly. Add the diced tomatoes, bay leaves, sugar, salt, and pepper. Cook for 8-10 minutes until the tomatoes break down and the mixture smells sweet and aromatic. Do not cook on high heat or the garlic will burn.

5. Combine and simmer

   Add the drained cooked beans to the vegetable mixture along with 200ml of the bean cooking water. Bring to a gentle simmer over medium-low heat and cook for 15-20 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld. The beans should be glossy and coated in sauce. Do not boil vigorously or the beans will break apart.

6. Finish and cool

   Remove from heat and stir in the chopped dill and parsley, reserving some for garnish. Let cool completely at room temperature for 1-2 hours, then refrigerate for at least 2 hours before serving. The pilaki should be served cold or at room temperature with fresh herbs on top and lemon wedges. Do not serve hot as the flavors need time to develop.

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