Baked giant beans – Gigantes
minutes
150
Easy
6-8
serves
Ingredients
500 g giant beans
1 onion, dry
3 stick(s) celery
2 carrots
1 red bell pepper
2 clove(s) of garlic
70 g olive oil
2 bay leaves
1 tablespoon(s) granulated sugar
1 tablespoon(s) tomato paste
50 g white wine
400 g canned tomatoes
300 g water
lemon zest, of 1 lemon
1 sprig(s) rosemary
1 chicken bouillon cube
2 spring onions
salt
pepper
Method
1. Soak the giant beans in a bowl full of room temperature water for 12-24 hours.
2. Preheat oven to 180* C (350* F) Fan.
3. Drain the giant beans and transfer them to a pot.
4. Add room temperature water and place over heat.
5. When the water comes to a boil, simmer for 1 hour until they soften. When ready, drain and set aside
6. Take the same pot, place it over heat and add olive oil.
7. Chop the onion, celery, carrots, red pepper and garlic.
8. Add them to the pot along with bay leaves, sugar and tomato paste.
9. Add the white wine and wait for the alcohol to evaporate.
10. Add the chopped tomatoes, water, lemon zest, rosemary, bouillon cube, pepper, salt and giant beans.
11. Mix the ingredients gently ensuring that the beans won't be smashed
12. Remove pot from heat.
13. Finely chop the spring onions and parsley and add them to the pot.
14. Transfer contents of the pot to a 25x35 cm baking tray and cover with aluminum foil.
15. Bake for 1 hour and 15 minutes until the beans became very soft
16. Remove the foil and bake for another 15 mins.
17. Serve with feta cheese and bread