Fasolada Kritiki me Lahana kai Xerofruta from nikolaos.galerakis@gmail.com

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not coloured — the oil should smell strongly of garlic without any hint of bitterness.

Add the cooked kidney beans, yellow snap beans, cabbage, and burdock root to the skillet. Stir gently to combine and cook for 3-4 minutes until everything is warmed through — the beans should be tender and hold their shape without splitting.

Pour in the lemon juice and sprinkle over the dried oregano, salt, and black pepper. Toss gently to coat and cook for a further 1-2 minutes until the dressing is absorbed into the vegetables and the mixture smells bright and herby.

Remove from heat and transfer to a serving platter. Scatter the dried apricots and blueberries over the top, then let the dish rest for 2-3 minutes at room temperature — the residual warmth will soften the fruit slightly and help the flavours settle together.

Drizzle with an extra tablespoon of olive oil if you like, and serve at room temperature. The beans should be well-dressed and tender, the cabbage soft, and the dried fruit distinct enough to notice in each few bites.

Fasolada Kritiki me Lahana kai Xerofruta

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