GREEK BAKED ELEPHANT BEANS

Ingredients (serves 4):

450 g (1 lb) dried Gigantes or elephant beans (look for butter beans as well)
1 large carrot, peeled, halved lengthwise and cut into 1/2 inch pieces
1 large stalk of celery, diced
2 large onions, diced
4 cloves of garlic, smashed
1/2 cup of olive oil
3 bay leaves
1 cup of fresh parsley, chopped
1/4 cup of fresh dill, finely chopped
1/2 cup tomato puree (or 3-4 very ripe tomatoes, passed through a box grater)
1 tsp smoked paprika
1 tsp of sea salt
1/2 tsp black pepper

Soak beans overnight in cold water to cover by an inch or more.

Place the beans in a large pot. Add the carrot, celery, bay leaves and garlic and fill the pot with enough water to cover the contents by 1 inch. Bring to a boil (around 15 Min), reduce heat to a simmer and cook for approx. 45 minutes or until the beans are soft (taste one). Take off the heat and reserve (including the liquid).

In a large skillet, add your olive oil and onions and saute them on medium heat for 10-15 minutes to soften. Add the tomato sauce, paprika, salt, pepper, parsley and stir in together. Set aside.

Using a slotted spoon, place your beans, celery, carrot, bay leaves into a large baking casserole. Now add all of the contents of your skillet to the bean mixture in the casserole.

Pour in enough reserved bean liquid to cover everything in the casserole. Mix well and adjust seasoning. Place in a pre-heated 375ºF (190ºC) oven and bake for 30-35 minutes.

Remove the baking vessel from the oven and add your dill (I add the dill at this stage so it doesn’t darken too much). Stir to mix in well and place back in the oven and bake for another 10-15 minutes or until most of the liquid is gone and the top is nicely browned.

1 servings is about 535 calories if going by the 4 serving quantity.


recipe from: chichoskitchen.blogspot.com