Fassolia Gigantes Plaki (Giant Beans Baked in the Oven)

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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, so be aware until you get used to them.
  • They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
  • If they get overcooked, they get mushy and soggy and they do not taste at their best.
  • This first step then is also the most important in this recipe.
  • 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.
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  1. Leonidas P.
    A wonderful recipe. I definitely recommend using fresh tomatoes with this one. I also tried it with chick peas. Even more delicious!
    Reply
  2. _Pixie_
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