Fasolia Gigantes Plaki sto Fourno - Kopiaste to AWED GREEK

I feel embarrassed that I have never posted this dish before.  Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it.

Fasolia (phaseolus lunatus) gigantes, meaning “giant” are similar to elephant beans, lima beans or butter beans, but if you can find Greek beans from Kozani they are the best Greek variety.

This vegetarian dish is baked in a delicious tomato sauce until the beans absorb all the juices and flavour.  It can be cooked in advanced and it only improves with time.  Leftovers can be served as an appetizer.

If you ever visit Greece, this is a dish you should not miss as you can easily find it in most restaurants.

When I found out about the event Kopiaste to AWED: Greek, hosted by Experiments, Emotions, Experiences with food, and created by DK of Chef in You,  I took a look at the recipes I have not posted yet and I thought this is the most characteristic Greek dish I could participate at this event.

Fasolia Gigantes Plaki sto Fourno (Giant Baked Beans)

Preparation time: 30 minutes

Cooking time: 1 hour 30 mnts boiling / 1 hour 15 mnts in the oven

Serves: 4 - 5

Ingredients:

300 grams Kozani gigantes beans
2 bay leaves
1 large onion, finely chopped
2 spring onions, finely chopped
2 cloves of garlic
1/3 cup of olive oil
6 ripe tomatoes, peeled and blended or 1 can of whole tomatoes (500 grams)
1 tablespoon tomato paste
1/3 cup white dry wine
1 cup of parsley, finely chopped
1 -2 stalks celery ribs, finely chopped
3 big carrots, grated
2 tablespoons fresh oregano, finely chopped
A few sprigs of dill, finely chopped (optional)
1 tablespoon salt
Freshly ground black pepper
1 tablespoon thyme honey
½ teaspoon of thyme
½ teaspoon of chilli pepper (optional)
2 cups water

Directions:

Soak beans in plenty of water, overnight.
Drain and add fresh water and bring to a boil and remove any froth with a slotted ladle. Drain them again and add fresh water and bay leaves and bring to a boil, lower heat and simmer until almost cooked (about 1 hour and 30 minutes) and then drain and discard the bay leaves.
Preheat oven at 180o C 350o F.
Heat olive oil in a sautéing pan and sauté onions and garlic until translucent.
Add chopped celery, carrots, parsley, fresh oregano and beans and mix.
Add wine, honey, tomato, salt and pepper and water and mix.
Cover the sautéing pan or cook in a casserole dish in the oven for about 1 hour and 15 minutes until the beans are soft and the sauce is thick, mixing at regular intervals.

Have a lovely weekend and Kali Orexi!

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