Cle-Ann Stampolidis, Serves 4


1 cups haricot beans, soaked in cold water overnight, drained

Splash Mount Zero organic extra virgin olive oil

2 Greek Loukaniko sausages (pork and fennel sausages will do in a pinch), sliced

2 red onions, roughly chopped

1/2 bulb garlic (about 6 cloves)

6 long red sweet peppers or a mix of orange and green,
de-seeded, roughly chopped

700ml passata

2 tsp rigani (Greek oregano)

1 tsp smoked sweet paprika

1 cup Mount Zero Organic Kalamata olives

1/2 cup grape molasses

Pinch Mount Zero Pink Lake salt

Freshly ground black pepper


1. Place beans in a medium saucepan, cover with cold water, bring to the boil. Reduce heat to medium and simmer for 40 minutes or until tender. Remove from heat and drain.

2. Preheat oven to 180 degrees celsius.

3. Cook sausage in a 32cm paella pan (or large casserole) over a medium heat in a little olive oil, turning once when browned. Scoop out sausage and set aside in a bowl.

4. Reduce heat to low and add a generous splash of olive oil. Add onions, garlic, peppers and cook for 15 minutes, stirring occasionally.

5. Add beans, passata, rigani, paprika, olives, grape molasses, season and stir.

6. Place into the oven and cook for 60 minutes. Serve hot or cold with crusty bread, top with crumbled feta, fresh herbs and a good drizzle of extra
virgin olive oil.

Made to be enjoyed with crusty bread, these Greek baked beans can be eaten for breakfast, lunch or dinner. A beautiful sweetness comes through from the peppers to balance the tomato, finished off with feta of course, a dish that should be eaten weekly!

Recipe Ingredients from the Mount Zero Range