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Fasolia gigandes (butter bean stew)
Artist: _
Categories: Eastern European, Entrees, Greek, Soups & Stews, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
1 1/2 lbsDried butter beans
1/2 cupPure olive oil
2 medOnions, finely chopped
1 eachGarlic clove, pressed
3 largeRipe tomatoes, peeled
-- seeded & diced
3/4 cupTomato sauce
3 tbspItalian parsley, minced
Salt
Freshly ground black pepper
2 cupWater
Procedures:
1Put the beans in a large pot and cover with water.
2Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender.
3Drain and set aside.
4Preheat the oven to 400°F.
5In a heavy saucepan, heat the oil and saute the onions until translucent.
6Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water.
7Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.
8Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir.
9Bake for about 40 minutes, until the beans are tender and the sauce is thick.
10Serve warm or at room temperature.
11Sofi lazarides konstantinides, "sofi"s aegean kitchen"
 
 
 
 

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