Sunday, January 9, 2011
Oven-baked giant Greek beans
Yesterday I posted a recipe of Greek superburgers that I served with oven-baked giant beans. Well, as I promised, here is the recipe of the beans.
1/2 kg giant white Greek beans
1 can (400 gr) diced tomatoes
200 gr tomato puree
2 large carrots, peeled and grated
1 medium onion, diced
2-3 cloves garlic, minced
3/4 cup extra virgin olive oil
10 allspice grains
1 tsp dry basil
1 tbsp white sugar
salt and pepper to taste
1 cup water
1. Soak the beans in abundant water overnight. There should be a lot of water, as the beans will absorb it and if you only add enough to cover them after a couple of hours the ones on top will be uncovered.
2. The next day cook the beans for about 2 hours (or until the beans are soft) in unsalted water, taking care that there is enough liquid in the pot so that the beans don't burn. 10 minutes before the end add 1 tsp salt to the pot. Drain the beans and set aside.
3. In a large sauce pan heat half of the oil. Add the onions and carrots and stir fry until lightly golden. Add the diced tomatoes, tomato puree, garlic, allspice, basil, sugar and the rest of the oil, lower the heat and let the sauce cook for about 20 minutes. If the sauce becomes too thick gradually add the water.
4. Return the beans to the pot and mix well.
5. Place the mix in a baking pan, cover with foil and bake in the over at 180°C for about 10-15 minutes, then remove the foil and bake for another 5 minutes. Done!
I like serving it with some grated Parmesan or Myzithra (Greek cheese) as a side dish accompanying either grilled chicken breasts or burgers. A green salad is also a nice addition. If you decrease the amount of oil a bit, these beans are also nice for dieting as the carbs that they contain are the good, slow carbs that keep you full for a long long time.