Baked Gigantes Beans (Γίγαντες στο φούρνο)
500 gr. dried Gigantes or elephant beans (look for butter beans as well)
1 large carrot, peeled, halved lengthwise and cut into 1/2 inch pieces
1 large stalk of celery, diced
1 cup diced onion
3 cloves of garlic, smashed
1/3 cup of olive oil
3 bay leaves
1 cup of fresh parsley, chopped
1/4 cup of fresh dill, finely chopped
1/2 cup tomato puree (or 3-4 very ripe tomatoes, passed through a box grater)
1 heaping Tbsp. of tomato paste
1/2 tsp. smoked paprika
2 Tsp. of sea alt
1/4 tsp. black pepper
squirt of ketchup (optional)
- Place the beans in a large pot. Fill the pot with enough water to cover the beans. Bring to a boil, simmer for 2 minutes and drain (this step reduces the beans from causing flatulence).
- Place the beans back in pot along with the carrot, celery, bay leaves and garlic and fill the pot with enough water to cover the contents by 1 inch. Bring to a boil, reduce heat to a simmer and cook for approx. 45 minutes or until the beans are soft (taste one). Take off the heat and reserve (including the liquid).
- In a large skillet, add your olive oil and onions and saute them on medium heat for 10-15 minutes to soften. Add the tomato sauce, paprika, salt, pepper, ketchup, parsley and stir in together. Set aside.
- Using a slotted spoon, place your beans, celery, carrot, bay leaves into a large baking casserole. Now add all of the contents of your skillet to the bean mixture in the casserole.
- Pour in enough reserved bean liquid to cover everything in the casserole. Mix well and adjust seasoning. Place in a pre-heated 375F oven and bake uncovered for 40-45 minutes.
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