Savory Greek Beans (Fasolia Gigantes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 167.4
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 122.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 7.2 g
- Protein: 7.5 g
View full nutritional breakdown of Savory Greek Beans (Fasolia Gigantes) calories by ingredient
Introduction
OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.
Number of Servings: 12
Ingredients
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2 cups dried white beans (Great Northern or cannellini), rinsed
8 cups water
4 Tablespoons olive oil
2 medium carrots, diced, about 1 cup
1 medium onion, diced, about 1/2 cup
3 cloves garlic, minced
1 6-ounce can tomato paste
1 teaspoon dried thyme or 2 teaspoons fresh
1 teaspoon dried oregano or 2 teaspoons fresh
salt and pepper to taste
Tips
I used to buy these in a jar from Trader Joe's, but now I make my own. They're delicious cold over a salad or on toast, and we sometimes serve them as a pasta sauce (add a can of pureed tomatoes if you prefer a thinner sauce).
Directions
NOTE: To save time, use 2 cans of beans, drained and rinsed, and skip the next step.
You can also soak dried beans overnight to cut the cooking time.
Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.
After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).
Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.
Makes 12 half-cup servings. Serve warm or cold.
You can also soak dried beans overnight to cut the cooking time.
Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.
After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).
Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.
Makes 12 half-cup servings. Serve warm or cold.
Member Ratings For This Recipe
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NARA87
Ugh, this just had to be in the email today. I've been craving it like crazy, but I don't have a pressure cooker here. :P
The picture in the photo looks like beansoup, though. Gigantes are supposed to have less sauce. I like to add feta cheese when it's baking. - 12/13/12
Reply from STEPFANIER (12/13/12)
If you pour boiling water over your beans and soak them overnight, I find you don't need a pressure cooker. I like lots of sauce on mine :)
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This dish has wonderful flavor. I did not alter ingredients, but did alter preparation as I used my pressure cooker. I'll be making this again. Thanks!
Edited to add I did make 1 change to ingredients as I used the drained off bean boiling water when adding water for the final 30 minutes of cooking - 10/18/12
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