Very popular dish in Greece, especially in winter, made from large beans called gigantes, which are found in the north in the region of Prespes.
- 500 g giant white beans
- 2 sliced onions
- 4 sliced garlic cloves
- ½ cup olive oil
- 1 finely chopped celery
- 1 finely chopped carrot
- 700 g chopped tomatoes
- 2 tablespoons sugar
- freshly ground pepper
- ½ bunch of parsley
- 1 cup water
- baking soda
Soak the beans the night before your meal in a large volume of water, to which you have previously added baking soda if you think that the beans will remain hard during cooking.
The next day, rinse well and put in a saucepan with cold water, then boil until softened (taking care to remove the foam) for about 40 minutes.
Drain and put in a medium sized baking dish. Preheat your oven to 200 ° C (thermostat 6)
In a deep pan, heat half of the olive oil, and over medium heat fry the onion until it becomes transparent (count about 10 minutes).
Add the garlic, celery and carrot and sauté for 2 to 3 minutes. They should not color but only reduce.
Add the sugar, tomatoes, parsley and salt, and boil for 10 minutes, then pour into the dish with the beans.
Add the rest of the olive oil and a cup of water. Put in the oven for about 45 minutes, watching from time to time.
If you are baking in an oven without rotating heat, place the baking tray in the middle and set the oven to a lower temperature. Also, cover the baking dish with aluminum foil, to prevent the beans from drying out before the dish is ready.
Enjoy and do not hesitate to send us your comments !