Giant Beans Baked in the Oven

Giant Beans Baked in the Oven

Giant Beans Baked in the Oven

Directions

  1. Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
  2. Drain the beans through a colander and keep aside.
  3. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. Mix the parsley into the tomato sauce, add the beans and mix well.
  4. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F / 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.

This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best.

Ingredients

  • 500 gr. Greek fassolia gigantes, or butter beans
  • 1 kg tomatoes
  • 160 ml olive oil
    280 gr. onions, finely sliced
  • 1 tablespoon tomato puree
  • 3 cloves garlic, peeled and finely sliced
  • 1 teaspoon sugar
  • Salt and black pepper
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon oregano
  • 1 teaspoon thyme
 

3 Comments

  1. cover with thin slices of fresh ripe tomatoes before putting in oven. it stops the beans from drying out and is the tastiest part of the dish.

  2. Use flat leaf parsley as it tastes better. Put just the stalks of the parsley in first and bake for the majority of cooking time. Then add the leaves for the last 10 minutes. Adding the leaves near the end helps retain the delicate flavour