Yigandes Plaki - Greek Baked Beans & Tomato Casserole

Recipe by Um Safia
READY IN: 3hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
  • Preheat the oven to 325F (160C).
  • Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
  • Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
  • Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
  • Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
  • Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
  • When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.
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