Oven-baked giant beans (gigantes)
Oven-baked giant beans (gigantes)
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Oven-baked giant beans (gigantes)
Waiting time 12 h
Υλικά
- 500 g (17.6 oz) giant beans (Gigantes)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, sliced
- 1 small celeriac with its leaves, cut into small cubes
- 1 piece of leek (white part only), finely chopped
- 1 Florina pepper, thinly sliced
- 1 large ripe tomato, peeled and finely chopped
- 1 tbsp tomato paste
- 1 bay leaf
- 1 pinch dried oregano
- 120 ml extra virgin olive oil
- Salt
- Freshly ground black pepper
Εκτέλεση
Prepare the Giant Beans
The night before, soak the beans in plenty of cold water for 12 hours. The next day, drain and rinse them well.
Transfer the beans to a large pot, cover with plenty of cold water, and bring to a boil. Skim off any foam that forms, ensuring the cooking liquid remains clear.
Add the bay leaf and continue boiling for about 1 hour, until the beans are tender but still hold their shape, as they will continue cooking in the oven.
Prepare the Vegetable Base
In a large baking pan or a wide oven-safe dish that can also be used on the stovetop, heat the olive oil. Sauté the onion and garlic over medium heat until softened, translucent, and fragrant.
Add the celeriac, leek, carrots, and Florina pepper. Stir and continue cooking until the vegetables soften slightly and release their natural sweetness.
Add the tomato paste and sauté for 1-2 minutes to reduce its acidity and develop its flavors.
Add the large ripe tomato, stir, and simmer the vegetable mixture for about 10 minutes, until it thickens and becomes rich.
Finish the Dish
Preheat the oven to 350°F (180°C).
Using a slotted spoon, transfer the giant beans into the baking dish with the vegetable mixture. Stir gently so the vegetables and flavors are evenly distributed.
Add enough of the bean cooking liquid to just cover the beans. Season with salt and pepper, add the oregano, and let the dish simmer on the stovetop for another 10 minutes.
Transfer the dish to the preheated oven and bake at 350°F (180°C) for about 30 minutes, until the beans absorb the sauce, the dish becomes rich and silky, and a light crust forms on top.
Serve the giant beans warm, on warm plates, optionally drizzled with a little extra virgin olive oil.
If additional liquid is needed during baking, add a little more of the bean cooking liquid rather than water, to preserve the rich flavor of the dish.
Giant beans are even more flavorful the next day, as the flavors have more time to develop.
Serve traditionally with feta cheese, rustic bread, and olives for an authentic Greek traditional meal.
