If you liked the Giant Beans & Chili Tomato Vegan Salad recipe, you'll like this too.
Start by boiling the gigantic beans - I like to prepare the entire pack of 500g to make 2 different recipes: this one and the one above. Preparing the beans is also the most time consuming part of the recipe! You can also easily keep boiled beans in the fridge.
Enjoy these beans cool or warm! They're delicious.
Gigantes plaki, the Greek Vegan Baked Giant Bean with Tomatoes
(6 servings )
300g, dried Giant Beans
2 Leaves, Bay Leaves
3 Tbsp., Extra Virgin Olive Oil
1 Onion, finely minced
2 Cloves, Garlic finely minced
3 Tbsp., Tomato Puree
1 tsp., Natural Salt
1 pinch, Black Pepper
500 ~ 600g, Cherry Tomatoes cut in halves
1 big bunch, Fresh Parsley minced (for topping)
- Soak the giant beans over night with plenty of water.
- Drain and rinse off well. Place the giant beans in a large pot and cover with water. Add the 2 leaves of bay leaves and bring the water to a boil. Once the water has boiled, reduce the heat and bring it down to a low flame and simmer for about 50 to 60 minutes. The texture should be soft but not mushy as later these beans need to soak up the flavors form the tomatoes. Drain the water and set aside.
- Start heating the oven to 160 C°. In the meantime, prepare the onions and tomatoes to bake with the beans. Heat up the frying pan with olive oil to cook the chopped garlic and onions. Cook for about 10 minutes till the onion starts to get soft.
- When the onion is soft, add the tomato puree and mix well. Sprinkle the seasonings (salt and pepper) and cook for another 2-3 minutes.
- When the flavors come out, add the cooked beans and half od the tomatoes and mix well.
- Transfer the beans into a baking pan or an ovenproof dish and top it with the remaining half of the tomatoes. It will be good to have the tomatoes with the cut surface facing up. Bake uncovered at 160 C° for about 30 to 40 minutes. once the beans are tender and has the 'cooked look' it is ready. The beans should have absorbed the flavors from the tomato sauce.
- Top the dish with fresh chopped parsley and drizzle a bit more olive oil before serving. This dish can be served hot or cold. Enjoy!