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Giant beans in the oven
Giant beans have the taste of tradition. The largest legumes in the bean category have been simmered countless times in clay pots and just as many times baked on a baking sheet in a wood-fired oven. Main course or starter, they always have a place in every home, tavern, or restaurant. The secret lies in the slow baking, which allows the beans to absorb all the Mediterranean aromas.
What you will need
- 300g giant beans (gigantes/large white beans)
- 2 medium onions, thinly sliced
- 2 cloves of garlic, minced
- 1 cup leek, coarsely chopped
- 1 cup celery, coarsely chopped
- 2 carrots, sliced into rounds
- 1 small red sweet pepper, chopped into rounds
- 400g fresh, ripe tomatoes, grated (or one can of chopped tomatoes)
- 1 bunch fennel or dill, finely chopped
- 1 bunch parsley, finely chopped
- 1 cup extra virgin olive oil
- Salt and pepper
1The recipe step to step
- 1
Soaking: Place the giant beans in a large bowl filled with water and let them soak overnight (at least 12 hours).
- 2
Boiling: The following day, drain the beans and transfer them to a large pot. Cover with fresh water and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat and simmer for approximately 30 to 40 minutes, until "al dente" (tender but still firm to the bite). Do not let them soften completely, as they will finish cooking in the oven.
- 3
Sauce Preparation: Meanwhile, heat the olive oil in a frying pan and lightly sauté the onions and garlic. Add the leeks, celery, carrots, red pepper, fennel, and tomatoes. Season with salt and pepper and let the sauce simmer for about 5 minutes.
- 4
Preparation for Baking: Using a slotted spoon, transfer the beans from the pot to a deep baking dish. Reserving some of the cooking liquid. Pour the sauce over the beans and gently stir to distribute the ingredients evenly. If the sauce does not completely cover the beans, add a small amount of the reserved cooking water. Cover the dish with a lid or aluminum foil.
- 5
Baking: Bake in a preheated oven at 180°C (350°F) for about 45 minutes. Halfway through, uncover the pan and stir gently with a wooden spoon. If the beans seem dry, add a little more of the reserved water. At the end of the cooking time, taste: if the beans are soft and the sauce is honeyed, the food is ready. If not, continue for a little longer and add a little hot water if necessary.
- 6
Serving: Let the food rest for a while before serving. Enjoy with crusty warm bread, feta cheese, and olives.
Bon Appetite - Kali orexi
Tips & Notes
- •The cooking time depends on the time of harvest of the beans. If the harvest is from the same year then the time is the one given in the recipe. If not then they are from an old harvest and need more time.
