How To make Fasolia Gigandes (Butter Bean Stew)
1 1/2 lb Dried butter beans
1/2 c Pure olive oil
2 md Onions, finely chopped
1 ea Garlic clove, pressed
3 lg Ripe tomatoes, peeled
-- seeded & diced 3/4 c Tomato sauce
3 tb Italian parsley, minced
Salt Freshly ground black pepper 2 c Water
Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender. Drain and set aside. Preheat the oven to 400F. In a heavy saucepan, heat the oil and saute the onions until translucent. Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water. Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken. Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir. Bake for about 40 minutes, until the beans are tender and the sauce is thick. Serve warm or at room temperature. Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by Karen Mintzias
How To make Fasolia Gigandes (Butter Bean Stew)'s Videos
Greek Gigantes - Butter Bean Stew
A delicious Greek vegetarian delight!
Simple ingredients make a delicious, healthy meal....enjoy!
Ingredients
400g butter beans - soaked overnight
water
1 tin chopped tomatoes
salt & pepper
4 medium carrots - grated
1 onion - chopped in medium chunks
4 garlic
2 celery sticks
tomato puree
Greek olive oil
Enjoy!
Messinia Style Giant Beans Baked (Gigantes) with Spinach & Feta by Diane Kochilas
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.
Ingredients:
8 oz/225 g dried Greek giant or elephant beans picked over, rinsed, soaked overnight in water to cover, and drained
2 lb/910 g spinach trimmed, chopped, washed well
Salt
½ cup/120 ml plus 2 tbsp extra-virgin Greek olive oil
1 medium leek white and tender green parts, coarsely chopped and washed well
2 large onions coarsely chopped, or 5 scallions, white and tender green parts, chopped
½ cup/30 g snipped fresh dill
½ cup/30 g chopped fresh flat-leaf parsley
1 ½ cups/225 g crumbled hard Greek feta cheese preferably goat’s milk
2 cups/ 350 g peeled and seeded plum tomatoes canned are fine
pepper
1/3 cup/15 g coarse dry bread crumbs
Instructions:
Check out the detailed instructions for this recipe on my site:
Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
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Giant Baked Beans - Fasolia Gigantes - Traditional Greek Recipe
This is one of Greece's traditional recipes. Giant beans grow in the northern part of Greece.
Ingredients & Quantities:
250gr or 9 ounces Giant Beans
1 Carrot
1 Onion
2 tbsp Parsley
1 cup Fresh Tomato sauce (*optional add 1-2 garlic cloves)
3 tbsp Extra Virgin Olive Oil (1tbsp for each person)
Salt & Pepper
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Music by: Nilow - ( Lisa Mitchell ) - Neopolitan Dreams - Dubstep Remix
Greek GIGANTES - Giant baked beans (stew) VEGAN/Γίγαντες πλακί στο φούρνο
RECIPE***
INGREDIENTS :
-1/2kg (500GR or 1lb) Giant Beans (gigantes)
-1 small bunch of parsley
-2 medium carrots, sliced
-3 small onions, sliced
-1/2 or 1 Red bell pepper, sliced (optional)
-5-6 gloves of garlic or to personal taste, slivered
-1 cup grated fresh tomato or diced canned tomatoes (what i used)
-1 heaping Tb of tomato paste diluted in 1 cup of water
-1/2 cup sunflower oil
-1/2 cup Extra Virgin Olive Oil (TO BE ADDED @ THE VERY END OF COOKING (last 5min); Cretan method of cooking, keeps all the nutrients in the oil intact)
-salt (TO BE ADDED @ AT THE VERY END OF COOKING (last 5min); when you add salt early the beans will remain slightly hard*)
-Pepper to personal taste
-Oregano (TO BE ADDED @ AT THE VERY END OF COOKING (last 5min) when oregano is cooked for long time it becomes bitter*)
-Enough water to cover the beans before putting them in the oven and perhaps some more for during cooking time)
- 1 small dry chilly (I hid it in there for my husband :P of course optional)
-1 or 2 sticks of celery (for the boiling part)
-1 bay leaf (for the boiling part)
Method:
The video is pretty straight forward but the following tips are crucial...
-SOAK THE BEANS from the night before.
-NEXT DAY: DRAIN, and put them in a pot with water and bring them to a BOIL, for 1/2hr.
-Drain and REPEAT with NEW WATER and boil beans, this time together with a bay leaf and a stick or two of celery for another 20 or so minutes or until beans are soft but NOT to the point that they fall apart....they should still hold their shape...when you try and chew one bean to test it, it should be soft, a little crunch is ok... if that makes sense... mine took about 50min of boiling time in total.
PREHEAT YOUR OVEN TO 475 F or 250 C
-Put together as shown in the video. -Top up with the water and put it in the preheated oven. -Bake for about 45 minutes from when it starts bubbling, then stir and add about a cup of water if too thick and cook for another 15min or until they are left with a little bit of liquid... -Take out of the oven and add the salt (to taste), the Extra Virgin Olive Oil and the oregano... stir well and ONLY COOK for another 5min so the new seasonings added blend in with the rest....
ENJOY warm OR cold, they taste great either way, and pair wonderfully with a green, Lettuce-Dill-Green onion salad!!!
Hope you liked this video!!!
(*) Mom's Know Best Tips ;)
Γίγαντες στο φούρνο μελωμένοι και πεντανόστιμοι της Αργυρώς | Αργυρώ Μπαρμπαρίγου
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