Greek baked giant beans – Gigantes – Recipe
When a legume as tasty as the greek giant beans is combined with the sweetness of tomato and baked in the oven, something will hardly go wrong. Baked giant beans are a food that can not be resisted, even by those who do not like legumes, which makes it ideal for children. The recipe incorporates the vegan philosophy with the absence of animal protein – a classic Mediterranean dish – and reduces the caloric load without falling behind in nutritional value.
Ingredients
- 500 gr. giant beans
- 2 white onions
- 2 cloves garlic
- 90gr. olive oil
- 2 medium carrots
- 2 sprigs of celery
- 1 bay leaf
- 500 g of chopped tomatoes
- 1 tsp. honey
- salt
- pepper
- 1/2 bunch parsley
- 200gr. water
We soak the beans in enough water from the previous night. When it's time to cook them, rinse and boil for 35'-45 ', skim off the foams that form from time to time. When they boil, strain and bake in a pan big enough to hold all the beans in one layer. In a deep frying pan, heat the olive oil and sauté the onions that we have cut into thin slices until they are glossy. Continue adding the salt and pepper and every minute the garlic, celery and carrot, all chopped. Finish with honey, tomatoes. parsley and bay leaf, continue cooking for an additional 10 minutes. Once it is ready, empty the contents of the pan directly on the baking tray that contains the beans to cover the entire surface. Sprinkle it with olive oil and add the water for better baking. Cover the pan with foil and bake in a preheated oven at 180 degrees C for about 55 minutes.
Enjoy your meal!
Recipe and photos by Ian Panolaskos
