* 250gr. Greek “gígantes” beans or local equivalent, prefer fresh local produce over super market stuff, it makes a difference in taste and texture * 3 medium carrots, cut into chunks * 1 large white onion, cut into chunks * 6 large cloves garlic, cut into chunks * 3 medium Roma tomatoes, cut into chunks * 2 large red sweet peppers, cut into chunks * 3tbsp. double concentrate of tomato paste * 1tsp. sugar * 2tbsp. olive oil or neutral oil * 1tbsp. ras el hanout spice mix * salt, pepper
Cooking:
1. Soak the beans in salty cold water from the night before. Add 0.5 teaspoon of cooking soda. 2. Drain them, wash them. 3. Cook the beans until their insides are fork tender in whatever way makes sense to you. I prefer a pressure cooker since that saves me time. 30 minutes in it will do, if the beans are fresh. If not, pressure cook for 30 minutes, release the steam and keep cooking until they’re fork tender. 4. In a Dutch oven or Greek gástra throw all of the ingredients plus the beans and half a cup of their boiling liquid, mix well and bake covered for 45 minutes at 180c. Uncover, return to the oven and mix periodically when you notice some parts have browned (this gives them more taste). Stop cooking when the sauce clings to the beans instead of pooling under them. 5. Leftovers can be mixed with cabbage or lettuce for a kick-ass salad, or mixed with whatever you’d like and made into pitas, sandwiches or wraps.
This was my first time using ras el hanout, it won’t be my last.
Dreadfulmanturtle
Lived in greece for 3 years. I miss these so much. Even canned ones are pretty good.
3 Comments
Ingredients for the beans, 3 adult portions:
* 250gr. Greek “gígantes” beans or local equivalent, prefer fresh local produce over super market stuff, it makes a difference in taste and texture
* 3 medium carrots, cut into chunks
* 1 large white onion, cut into chunks
* 6 large cloves garlic, cut into chunks
* 3 medium Roma tomatoes, cut into chunks
* 2 large red sweet peppers, cut into chunks
* 3tbsp. double concentrate of tomato paste
* 1tsp. sugar
* 2tbsp. olive oil or neutral oil
* 1tbsp. ras el hanout spice mix
* salt, pepper
Cooking:
1. Soak the beans in salty cold water from the night before. Add 0.5 teaspoon of cooking soda.
2. Drain them, wash them.
3. Cook the beans until their insides are fork tender in whatever way makes sense to you. I prefer a pressure cooker since that saves me time. 30 minutes in it will do, if the beans are fresh. If not, pressure cook for 30 minutes, release the steam and keep cooking until they’re fork tender.
4. In a Dutch oven or Greek gástra throw all of the ingredients plus the beans and half a cup of their boiling liquid, mix well and bake covered for 45 minutes at 180c. Uncover, return to the oven and mix periodically when you notice some parts have browned (this gives them more taste). Stop cooking when the sauce clings to the beans instead of pooling under them.
5. Leftovers can be mixed with cabbage or lettuce for a kick-ass salad, or mixed with whatever you’d like and made into pitas, sandwiches or wraps.
This was my first time using ras el hanout, it won’t be my last.
Lived in greece for 3 years. I miss these so much. Even canned ones are pretty good.
mmh i loce beans!