The only thing requiring when cooking beans from dry is a little extra foresight. If tomorrows dinner is going to beans, then plan ahead. It’s easy. The easiest way is to just put tomorrow night’s beans into a big bowl of water with a ratio of about 3 cups water per 1 cup beans before you go to bed. This will give you faster cooking beans the next day. I always make extra and store them in the refrigerator in the remaining cooking liquid along with a splash of olive oil and a dash of salt. They keep for up to 5 days this way.
Filling and healthy, this is a classic Greek recipe, called Gigantes plaki, consisting of ‘giant’ beans baked in a tomato sauce along with tomatoes, carrots, plenty of garlic and a little oregano. A dish we so very often savored on our last trip to Greece. It’s simple and AMAZINGLY delicious!!!
Original Gigantes beans, which are a type of jumbo-sized white bean, can be found at Greek or ethnic markets, otherwise use large lima beans or butter beans.
This traditional Greek dish is best enjoyed as a hearty and delicious side or appetizer along with some crusty bread — and if you like feta cheese as I do, go ahead, add a salty touch, sprinkle some crumbled feta on top.
As a vegetarian dish, it’s of course a great source of protein, antioxidants and fiber, while the addition of tomato not only makes them tastier but the vitamin C in the tomato helps increase the absorption of iron from the beans.
NOTE: The recipe is easy and quick to prep, yet the active cooking time is somewhat long, so a little planning ahead is required.
Roasted Beans in Tomato Sauce (Greek Gigantes plaki)
Ingredients
- 500 g Gigantes or butter beans, soaked in water overnight -- the longer, the better
- 2 yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 large carrot sliced
- 1 x 400 g can crushed tomatoes (or 600g fresh tomatoes, grated)
- 1 teaspoon tomato paste
- 1 teaspoon dried oregano
- sea salt and freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil, divided (120 ml)
- fresh chopped parsley, garnish
Method
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Preheat oven to 350°F / 180°C.
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Drain and rinse the beans. In a large pot, add the beans and cover with water by 4-5 cm. Bring to a boil, reduce heat to a low simmer and cook, partially covered, until the beans are tender, but still hold their shape. The beans should be cooked but not mushy.
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In the meantime, using a large skillet, heat 1 tablespoon of olive oil over medium-low heat and sauté the onions and garlic until soft, about 2-3 minutes.
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Add the carrot, tomato, tomato paste, oregano, salt and pepper, and half of the olive oil. Allow to simmer until sauce thickens, about 10 minutes.
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Once the beans are cooked, drain through a colander and return them to the pot. Add the sauce and mix gently. Transfer the mixture to a baking dish, spread evenly and pour the remaining olive oil over the beans. Bake for 50 -60 minutes until the beans are soft and tender and the sauce thickens.
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Garnish with fresh parsley and serve. Enjoy!
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