Gigantes (Greek Baked Beans) Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. dried large lima beans (gigantes)
1 T. table salt
1 T. olive oil
1 onion, diced small
1 carrot, peeled and diced small
1 rib celery, diced small
2 cloves garlic, minced
2 T. tomato paste
1 t. smoked paprika
1 t. dried oregano
1 t. dried rosemary
sprinkle cayenne
28 oz (800g) canned diced tomatoes
Salt & Pepper to taste
about 1 oz Feta cheese or to taste, crumbled
Fresh oregano, a few leaves
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Directions: |
Directions:Soak the beans overnight: Rinse them in a colander then place them in a bowl that allows the beans to almost double in size. Cover with water plus three or four inches more. Soak the beans at least 8 hours, or overnight. In the morning discard any beans sticking up out of the water. Drain the beans then rinse under running water.
Set oven to 250F/120C. In a large, heavy pot, cover the beans plus an inch or two of water. Stir in the salt, don't forget or reduce it! On the stovetop, bring the beans to a boil and boil hard for 2 minutes. Cover and transfer to the oven. As the beans cook in the oven, stir them occasionally. Cook until the beans are soft and fully cooked, but not breaking apart into mush, 60 to 90 minutes. Be sure they are fully cooked, then drain.
In a large skillet, heat oil until shimmery. Add the onion, carrot and celery as they are prepped, sauté just until beginning to turn color. Stir in garlic and cook for 1 minute. Stir in tomato paste and spices, let cook for 1-2 minutes. Stir in tomatoes and cook just until hot. Season with salt and pepper.
Set oven to 350F/175C. Stir the drained beans into the tomato mixture. Transfer to an oven save shallow casserole dish. Bake uncovered for 1 hour until the beans are bubbly, the mixture has thickened and the edges are beginning to carmelize.
To finish, sprinkle with feta cheese, if you like put back into the oven to melt a bit. Sprinkle with oregano.
Serve hot from the oven as a side dish or vegetarian main course. Greek Baked Beans are also excellent warm and a t room temperature so are especially good for a buffet or potluck. They also make an excellent appetizer, just supply slices of baguette to smear them on. |
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Number Of
Servings:makes 8 cups. |
Preparation
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Preparation
Time:12 or more hours |
Personal
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Personal
Notes: Shirley Springman brought these to the Farm in 2022. We all loved them. They are a great option for a barbecue where vegetarians will be present as they make a robust vegetarian or vegan main dish as well as a great side. Shirley brings it in a crock pot, and the last step can be done in a crock pot instead of the oven, especially if, like Shirley, you allow people to add their own feta or veggie-feta. Original recipe is from kitchenparade.com. They are very true to the ones served in Greece.
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