Baked Gigantes in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe for gigantes (beans as big as your thumb) makes for a hearty vegetarian main dish. You can find the beans in Greek groceries—we found ours in a market that specializes in Mediterranean foods. Substitute large lima beans if you can't find gigantes. Ingredients:
1 pound dried gigantes beans or large dried lima beans (about 2 1/2 cups) |
1/4 cup extravirgin olive oil |
3 cups chopped onion |
1 cup chopped celery |
1 cup finely chopped carrot |
3 garlic cloves, minced |
2 teaspoons dried oregano |
1 (28-ounce) can crushed tomatoes, undrained |
1/4 cup chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh or 2 teaspoons dried dill |
2 teaspoons honey |
1 1/4 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.
2. Preheat oven to 325°.
3. While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole coated with cooking spray. Bake at 325° for 1 hour.
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