Countries all around the world make use of dried beans, and cook them, of necessity, in an oven or on a stove top for a long time, often dressing them in the simplest of ways. The Greeks, who serve them both as a meze (appetizer) and as a main dish, are no exception. For this dish, I’ve recommended fava beans, commonly used in Mediterranean countries, but Greeks often use a large, white bean called gigandas that can sometimes be found in Middle Eastern markets. Note: If you are using favas, be sure to buy blanched, skinless beans, as favas come encased in a tough, brownish shell and are sometimes sold that way. This dish makes a nice meal with a green salad and a crusty country loaf.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
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