Giant Baked Beans

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 5-6 servings


 

ingredients:

  • 3 cups (720 ml) Gigantes or lima beans, soaked overnight in water
  • 1/3 cup (80 ml) olive oil, plus 2 tablespoons (30 ml) for drizzling
  • 1 onion, chopped
  • 2 carrots, sliced into coins
  • 1 stalk celery, sliced
  • 2 garlic cloves, chopped
  • 2 tomatoes, cored and diced
  • 2 tablespoons (30 ml) tomato paste
  • ½ cup (120 ml) vegetable stock
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1 ml) pepper
  • 1 teaspoon (5 ml) sugar
  • 1 teaspoon (5 ml) dried oregano
  • 1 bay leaf
  • 1/3 cup (80 ml) chopped spinach
  • 1/3 cup (80 ml) chopped parsley
  • 1/3 cup (80 ml) feta, crumbled

 


 

method:

Drain beans and add to a pot. Pour water over top and bring to a boil, then turn heat down to a simmer. Cook for 45 minutes to 1 hour or until tender.

Drain beans.

Preheat oven to 350 F (180 C).

Heat 1/3 cup (80 ml) olive oil to a saucepan over medium heat.

Add onion and fry until fragrant.

Add carrots, celery and cook for 1 minute, stirring.

Add garlic, tomatoes, tomato paste, vegetable stock, salt, pepper, sugar, oregano, bay leaf and stir to combine. Simmer for a few minutes.

Add spinach, parsley and stir to incorporate. Simmer for 10-15 minutes.

Pour beans into pan and stir to incorporate.

Pour bean mixture into a baking dish and drizzle with remaining olive oil.

Cook at for 1 hour.

Serve with feta crumbled on top.