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Giant beans baked with grape molasses and herbs recipe

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Ingredients

Adjust Servings:
1 pound (450 g) dried Greek giant Beans (gigantes), soaked overnight
2 large Red Onion , chopped (about 2 cups)
2 large Garlic cloves, chopped
2 Bay leaves
2 cups chopped fresh or canned plum Tomatoes
⅔ cup Greek extra virgin Olive Oil
3 tablespoons Petimezi
2 to 3 tablespoons Red Wine Vinegar (to taste)
Sea Salt
Freshly ground Black Pepper
1 cup chopped fresh flat-leaf Parsley
½ cup chopped fresh Oregano leaves

Giant beans baked with grape molasses and herbs recipe

  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Drain the beans and place them in a large pot with enough fresh cold water to cover by about 2½ inches (6 cm). Bring to a boil over medium heat, reduce to a simmer, and cook uncovered until the beans are slightly undercooked, about 1 hour. As they simmer, skim off the foam that forms on the surface of the water.

2
Done

Preheat the oven to 375°F (190°C).

3
Done

Reserving the cooking liquid, drain the beans and transfer to a large baking dish. Add the onions, garlic, bay leaves, tomatoes, ⅓ cup of the olive oil, the petimezi, and vinegar and salt and pepper to taste and stir to combine thoroughly with the beans.

4
Done

Add enough of the reserved cooking liquid to come up just below the surface of the beans. Cover with parchment paper, then foil, and bake until just tender, about 1 hour. Uncover, stir in the herbs, and continue baking until almost all the liquid has been absorbed and the beans still hold their shape but are very soft and buttery on the inside, another 20 to 30 minutes.

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