Greek baked giant beans – Gigantes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the giant beans in a bowl full of water and some salt for 12 hours. When ready, drain and rinse under running water to remove the salt.

Step 2

Preheat oven to 180* C (350* F) convection.

Step 3

Transfer beans to a pot, add water and place over heat.

Step 4

When the water comes to a boil, simmer for 1 hour until they soften. Skim off the foam (optional). When ready, drain and set aside.

Step 5

Place a sauté pan over heat and add olive oil.

Step 6

Coarsely chop the onion, celery, carrots, red pepper and garlic. Add to sauté pan along with cinnamon stick, bay leaves, and sugar. Mix. Sauté 10 minutes to caramelize and add tomato paste.

Step 7

Add the wine, canned tomatoes, water, bouillon cube, pepper, salt, rosemary, and lemon zest. Mix.

Step 8

Remove pan from heat.

Step 9

Transfer beans and contents of sauté pan to a 25x35 cm ovenproof baking dish. Finely chop the spring onions, celery leaves, parsley and add to baking dish. Cover with aluminum foil and bake for 1 hour and 15 minutes.

Step 10

After 30 minutes, taste the beans every 15 minutes. When they soften, remove aluminum foil and bake for 15 minutes.

Step 11

Serve with finely chopped parsley, feta cheese, pepper, olive oil, chili flakes and fresh bread

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