1 hr 30 mins
1 hr 25 mins
My Private Note
Units: US | Metric
- 1Pick the beans clean from stones and grit and soak them in cold water overnight.
- 2Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
- 3This type of bean cooks quickly, so be aware until you get used to them.
- 4They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
- 5If they get overcooked, they get mushy and soggy and they do not taste at their best.
- 6This first step then is also the most important in this recipe.
- 7Drain the beans through a colander and keep aside.
- 8In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
- 9Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
- 10Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
- 11Mix the parsley into the tomato sauce, add the beans and mix well.
- 12Spread the beans in an oven dish.
- 13Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
- 14Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Fassolia Gigantes Plaki (Giant Beans Baked in the Oven)
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 390.7
- Calories from Fat 316
- Total Fat 35.1 g
- Saturated Fat 4.9 g
- Cholesterol 0.0 mg
- Sodium 18.4 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 4.3 g
- Sugars 10.8 g
- Protein 3.1 g
The following items or measurements are not included:
Greek fassolia gigantes