Name: Gigantes Plaki Giant Beans In Tomato Sauce
Prep time: 12 h
Cook time: 2 h 30 min
Total time: 14 h 30 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 pound dried giant beans (such as lima or butter beans); 1 large onion, finely chopped; 3 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 1/2 cup extra-virgin olive oil; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Crumbled feta cheese (optional, for serving)

Instructions

Soak the dried beans overnight in a large bowl of water to cover them completely. The next day, drain and rinse the beans thoroughly.
In a large pot, add the soaked beans and enough fresh water to cover them by about an inch. Bring the water to a boil, then reduce the heat to a simmer and cook the beans for about 45-60 minutes or until they are tender but not mushy. Drain the beans and set them aside.
In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes, tomato paste, dried oregano, and dried thyme to the pot with the onions and garlic. Season with salt and pepper to taste. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.
Preheat your oven to 350°F (175°C). Add the cooked beans to the tomato sauce, stirring gently to coat the beans evenly. If the mixture seems too dry, add a splash of water to reach your desired consistency.
Transfer the bean and tomato mixture to a baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake in the preheated oven for about 45-60 minutes, until the sauce is bubbly and the flavors have melded.
Remove from the oven and let cool slightly. Garnish with chopped parsley and crumbled feta cheese, if desired. Serve warm.

Ingredients

Instructions

Nutrition Facts

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