I have to change my review a bit: I agree with the other reviewer, the onions should sweat a little before cooking the beans. You should use two small onions, 4 ripe tomatoes, and a whole head of sliced garlice for these beans -- one clove is definitely not enouh. A note to the other reviewers that do not like this recipe after cutting back on the oil - the name of this recipe in Greek translates to "Oily Beans." You must add the oil to get the flavor, then do not transfer the oil to the plate when serving. This dish must also rest for a period of hours to meld the flavors - as with most Greek dishes. Parsley should be added and the addition of oregano is a big no no. This is a main course, typically served with feta cheese and bread.

Reviewed On: Mar. 10, 2010

I remember making this recipe from allrecipes in college, 10 years ago! I still love it and it comes out great every time. I often freeze bananas once they have turned black for this recipe or just use black bananas when we haven't had a chance to eat them all. I never use fresh bananas as the recipe won't come out as sweet, moist or fluffy. I never have buttermilk handy, so I use milk or sour cream. Great recipe!

Reviewed On: Oct. 13, 2009

Really very tasty biscuits that go perfectly with gravy! Extremely easy to make, I used the dough blade on my stand mixer. I also only used organic white flour, not whole wheat and they taste great. Make sure you add the milk very slowly to the batter and that you roll the dough to the proper thickness since they do not rise that much. You can use a cookie cutter if you don't have a biscuit cutter.

Reviewed On: Oct. 9, 2009