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
Gigantes Plaki (Greek Giant Beans)
Gigantes plaki is a delicious Greek dish made with giant beans in a tomato-based sauce that’s super flavorful and very easy to make. My version is made with canned beans so you can have it on the table in under an hour!
Best Green Beans Stew Ever/ FASOLIA
This dish is kid and family friendly, offers a great complete meal, fall off the bone tender meat. The taste is amazing.
Check it out.
You will need:
2 pounds green beans
1 1/2 pounds tenderloin tips
6 oz. tomato taste
6-7 cups water
1 onion/ 1 1/2 cups chopped
40 g butter
2 tbsp olive oil
1 tsp allspice
1 tsp cinnamon
salt to taste
*For the rice with vermicelli recipe:
#green_beans
#stew
#fasolia
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Greek Baked Giant Beans (Gigantes Plaki)
Nutty, buttery beans baked in flavorful tomato sauce -- that's what you'll get in every bite of Greek Baked Giant Beans. Excellent as an appetizer or as a light meal on its own. Yum!
FULL RECIPE:
Lebanese Fasolia White Bean and Lamb Stew
A classic Middle Eastern cuisine dish, fasolia is made of tender lamb, white beans, and tomato sauce. It's a simple dish that packs a lot of flavour and is typically served over rice. This Lebanese fasolia recipe uses tinned beans for convenience and is ready in just under an hour for an easy, yet satisfying dinner.
See the recipe at:
Fasolia Fournou Plaki - Delicious Greek Baked Beans Recipe
These Greek Baked Beans are so delicious, so luscious and so good for you!
Traditionally lima beans ‘gigantes’ are used in this dish, but I decided to use the humble cannellini bean instead.
Why you ask? Two reasons...
One, because my mum’s bean soup recipe (KO's Fasolada) uses exactly the same ingredients as the soup (passata is the only additional ingredient in the baked beans), but the outcome is soooo different! And I wanted you to see and experience that too!
And two, because I feel the smaller size of the cannellini beans works in harmony with the other ingredients better; a very personal eating preference!
You can make these with either bean – lima or cannellini – your choice! But either way you will LOVE the sweetness and intensity of the flavours in this dish. It really is next level and I promise it will be on regular repeat in your kitchen from this day forward.
Watch the video to the end to see the dish as it comes out of the oven the final time… soooo good!
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Greek Baked Beans | Traditional Gigantes Recipe
In this video I show you how to make Greek style baked beans. This traditional Greek gigantes recipe is very easy to prepare, hearty and can be used as a vegan main or side. Try it today, love it forever...
INGREDIENTS LIST
* 1 lb. giant beans
* 1-1/4 cups Greek extra virgin olive oil
* 2 onions
* 2 carrots
* 2 celery stalks
* 2 cloves garlic
* 2 tbsp. tomato paste
* 14 oz diced tomatoes
* Water as required
* Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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