• 1 pound dried beans (gigantes or large lima beans)
  • 1 1/2 cups chopped onion (approx 2 medium onions)
  • 1/3 cup chopped garlic
  • 1 cup chopped celery (approx 2-3 stalks)
  • 3/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 1 tbsp crushed, dried oregano
  • 1 tbsp salt
  • 2 tsp fresh ground black pepper
  • 1 cup Greek olive oil
  • 2 cups crushed tomatoes
  • 2 cups reserved cooking water from beans
  • 1 cup water, room temperature

Method :

Soak dried beans overnight or at least 7 hours. Boil for 50 minutes and RESERVE 2 cups of cooking liquid before draining beans. – Sauté chopped onions and celery in olive oil over medium-low heat until tender. Add garlic and cook for a few minutes until soft. Add herbs and spices, mix to combine completely and cook for just a minute to combine flavor oils. – Add chopped tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring the sauce up to a boil. Remove from heat and set aside until ready to bake the beans. – Layer cooked gigantes beans evenly in 9×13 baking pan and pour sauce over top. Add 1 cup room temperature water and bake, uncovered, for 2 hours in 350 degree oven. Stir approximately every half hour or so. – Allow baked beans to rest for about 15-30 minutes before serving. Serve with crusty bread and sliced of feta cheese for a most wonderful, traditional meal.

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