Cle-Ann Stampolidis, Serves 4
1 cups Mount Zero haricot beans, soaked in cold water overnight, drained
Splash Mount Zero organic extra virgin olive oil
2 Greek leek sausages, 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.
