FASOLIA GIGANTES PLAKI

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Giant Beans Baked in the Oven)

 

 

 

 

500 gr. Greek fassolia gigantes, or butter beans

1 kg tomatoes

160 ml olive oil

280 gr. onions, finely sliced

1-tablespoon tomato puree

3 cloves garlic, peeled and finely sliced

1-teaspoon sugar

Salt and black pepper

3 tablespoons finely chopped parsley

I tablespoon oregano

1-teaspoon thyme

 

 

 

Pick the beans clean from stones and grit and soak them in cold water

overnight.

Drain and rinse them in a colander, put into a large saucepan or a

pressure cooker, cover with plenty of cold water and boil them until

they are cooked but still a little hard. This type of bean cooks

quickly. They take hardly 2 minutes in a pressure cooker and about 30-

40 minutes otherwise.

Drain the beans through a colander and keep aside.

In the same saucepan, heat the olive oil and fry the onions, the

garlic and the dried herbs, until they start turning pale golden.

Add the tomatoes with all the juice from the cans or, if fresh

tomatoes are used, add 150 ml water.

Then add the tomato puree and sugar, break up the mixture with a fork,

season with salt and pepper, cover and cook for 30 minutes or until

the sauce thickens.

Mix the parsley into the tomato sauce, add the beans and mix well.

Spread the beans in an oven dish.

Sprinkle a little oregano and black pepper on the top and cook in a

pre-heated oven at 350 grades F / 80 grades C, for 30 minutes, without

stirring, until they look slightly crisp on top and quite dry.

 

Alternatively, add the beans to the tomato sauce, mix well, cover and

simmer for 10-15 minutes.