A sweet/sour dish, equally good hot as a main meal, or room temperature as part of a meze.

Original recipe from the wonderful Diane Kochilas. I tweaked a few things. *cough*

250g giant beans or any white bean (if using canned, use 1 – 2 x 400g can of whatever white bean you like)

2 cups chopped tomatoes or 1 can of ready chopped, with juice

1 medium red onion, roughly chopped (I used big fat spring onions as they looked good in the shops)

8 fat cloves of garlic, peeled and squashed

1 tbs dried oregano or 3 sprigs of fresh

1/4 tsp cinnamon

1/4 tsp ground cumin

1 tsp salt to mix in halfway through cooking time

2 tbs petimezi/pekmez – optional, you can add 1 tbs honey and 1 tbs balsamic vinegar instead

4 tbs commandaria wine OR a dark sweet sherry – totally optional

Half a cup of extra virgin olive oil – Greek if you can get it, but it MUST be a decent one.

Oven was at 160C fan