Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼
Serve Greek Gigantes with PDO extra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button.
Giant Beans Baked with Honey and Dill
6-8 servings
1 pound/500 g. dried Greek giant beans, soaked according to package directions
3 cups peeled, seeded, and grated plum tomatoes
2 medium-sized red onions, peeled and finely chopped
3 Tbsp./45 ml honey
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup loosely packed chopped fresh dill
2 cups/480 ml water
¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar
½ cup/120 ml olive oil
2 Tbsp. tomato paste
1. Soak the beans overnight.
2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans.
3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.)
4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine.
5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.
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Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Easy Vegan Pantry Staple Meal | Jammy Italian Tomatoes and White beans: Two Ways
Jammy Italian Tomatoes and White Beans
Even the most thinly stocked of pantries probably has a can of tomatoes and a can of beans hiding in the back somewhere. I’ve taken these two humble ingredients and turned them into a rich sauce that is perfectly served with toasted sourdough bread for an easy side or appetizer, or tossed with orecchiette pasta for a hearty, protein-packed plant-based dinner.
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#vegan #plantbased #monsonmadethis
Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
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One-Pot Shrimp w/ White Beans & Tomatoes | Price Chopper Cooking How-To
One-Pot Shrimp with White Beans and Tomatoes
Prep: 10 minutes • Cook: 30 minutes • Serves 4
2 tablespoons olive oil
1 pound raw large (31-40 count) peeled and deveined shrimp
1 medium shallot, chopped
2 garlic cloves, minced
2 cans (14.5 ounces each) no salt added diced tomatoes
1 can (15 ounces) no salt added cannellini beans, drained and rinsed
3 cups loosely packed baby spinach
2 tablespoons fresh lemon juice
(from 1 lemon)
¼ teaspoon crushed red pepper
2 tablespoons chopped fresh basil
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
2. In same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.
3. Stir in spinach, lemon juice, crushed red pepper, and salt and black pepper to taste; cook 5 minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with basil.
Approximate nutritional values per serving: 269 Calories, 8g Fat (1g Saturated), 135mg Cholesterol, 149mg Sodium, 25g Carbohydrates, 6g Fiber, 7g Sugars, 0g Added Sugars, 24g Protein
Chef Tip
Serve with roasted sliced fennel sprinkled with Parmesan cheese and chopped fresh chives.
Summer Pasta with Green Beans and Fresh Tomatoes
Ingredients in the video and recipe on alicecarbone.com
Follow me on Instagram @alicecarbonetench and join the beautiful community of Instagram to Table, every Monday and Thursday at 5pm PST on Instagram Live. We cook, we laugh, we discover new ingredients and recipes, and eat the wonderful food we have made. Special guest the one and only, rock start legend, keyboardist extraordinaire, songwriter and Tom Petty and The Heartbreakers founding member Benmont Tench.