Baked giant beans

Baked giant beans

Αccent: 
Giganies plaki
Title in Greek: 
Γίγαντες πλακί
Recipes Categories: 
Baked giant beans
Preparation Time: 
overnight
Serves: 
6
Ingredients: 

500g (1 lb 2 oz) dried lima (butler) beans, soaked for 24 hours in cold water to cover and drained
2 celery stalks with leaves 
1 carrot
5 black peppercorns 
15Ο ml olive oil 
1 large onion, grated 
5-6 garlic cloves, thinly sliced
l kg (2 ¼ lb) ripe tomatoes
1 teaspoon sugar Salt
Pepper
Half cup finely chopped fresh parsley
2 Pork sausages, cut into bite-size pieces (optional)
2 beefsteak (large) tomatoes, thinly sliced into rounds 
Pinch of dried oregano
 

Cooking Time: 
1 hour
Cooking Directions: 

- Put the beans in a large pan, pour in water to cover, and add the celery, carrot, and peppercorns. 
- Cover and bring to a boil, then reduce the heat, and simmer for about 1 hour, or until the beans are just tender. 
- Drain and place them in an ovenproof dish. 
- Preheat the oven to 350°F (l8o°C/Gas Mark 4). 
- Meanwhile, heat half the olive oil in a pan. Add the onion and garlic and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. 
- Push the tomatoes through a strainer into a bowl or process to a puree in a food processor, then stir into the pan together with the sugar, and season with salt and pepper. 
- Remove from the heat and stir in the parsley and sausages, if using. Pour the sauce over the beans and arrange the sliced tomatoes on top. 
- Season with salt and pepper, sprinkle with the oregano, and drizzle the remaining olive oil over the surface. 
- Bake for about 1 hour, until the beans are tender and the sauce has reduced. 
- It may be necessary to add some hot water during baking. Serve warm or at room temperature.
 

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