Looking for fast-friendly and vegetarian meal ideas? Try this recipe for gigantes (Greek baked butterbeans) from Emmy Louvaris!
Ingredients:
2 lbs Dried Butterbeans
1 15oz Can Tomato Sauce
2-3 Carrots – diced
2-3 Celery stalks and the leaves – diced
2 Onions -diced
2 Bay leaves
1 Cup fresh mint chopped
1 Cup fresh dill chopped
1 Cup fresh parsley chopped
8 Cups water
1 Cup olive oil
Salt & Pepper to taste
Preparation:
- Soak butterbeans overnight**
- Rinse and place in large pot, fill with water and bring to a boil for 10 minutes
- Drain and return to the large pot
- Add chopped carrots, celery, onions, tomato sauce, water, salt and pepper and bring to a boil.
- Lower to medium heat, simmer for 1 hour
- In the mean time chop your herbs and place into a shallow oven proof baking dish
- Once the hour is up, place bean mixture into the baking dish, mix well incorporating all the herbs
- Taste for salt and pepper and adjust as needed
- Place into a 350 F oven for 1 hour
- Remove and let stand for a bit before serving; it will continue to thicken
- Serve with feta cheese, Kalamata olives and crusty bread on the side
**If you use canned large Butterbeans instead of dried:
- Rinse the beans and set aside
- Combine carrots, celery, onions, tomato sauce, salt, pepper, and water in a pot * Bring to a boil and simmer for about 30 minutes
- To a shallow baking dish, combine the sauce, beans, and herbs. Adjust salt & pepper and bake in 350 F oven for 1 hour.
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