Brocoloco
Jump to recipe
Greek Oven Baked Giant Beans with Vegetables
Giant beans with tomato, red peppers and carrots, baked until the sauce becomes rich and mellow.
⭐ Easy
Seasons: All Seasons
Cooking methods: Baking / RoastingBoiling / Simmering

The Story Behind the Recipe

I always struggled with pulses. Gradually, I began finding ways to enjoy them, and giant beans are one of the more recent additions to that list. Now I love them, especially baked like this with vegetables and tomato. I think this version really brings out their best. I also enjoy serving them with sausage cooked separately in the oven or over charcoal, combining a little bean and sausage in each bite. That is an optional accompaniment, not an ingredient cooked into this particular recipe.

For other favourite pulse dishes, try my red lentils with sausage and white wine or my bean soup with country sausage.

The Technique

  • Soak overnight and pre-boil the beans until softened.
  • Make the sauce separately, combine in a covered roasting dish and finish in the oven, uncovering for the final 15 minutes.
Ingredients

  • Dried giant beans: 500 g

  • Onion: 1, chopped

  • Carrots: 2, chopped

  • Florina red peppers: 1-2, chopped

  • Garlic: 2 cloves, chopped

  • Spring onions: 2, chopped

  • Fresh grated tomato: approximately 400 g

  • Tomato paste: 1 heaped tsp

  • White wine: for the sauce

  • Chicken stock cube: to taste, adjusting salt

  • Olive oil: for sautéing and a little extra before baking

  • Fresh parsley, salt and black pepper: to taste

  • Water: for soaking, boiling and topping up during baking if needed

Steps

Method

  1. Soak the beans overnight in plenty of water.

  2. Put in a pot with fresh water and a little salt. Boil, skimming, until softened, then drain.

  3. Meanwhile, sauté the peppers and carrots in olive oil. Add onion, followed later by garlic and spring onions.

  4. Add tomato paste and stock cube and cook briefly.

  5. Add grated tomato and white wine and simmer the sauce. Finish with parsley and pepper and check the salt.

  6. Combine the beans and sauce in a covered roasting dish. Add a little olive oil and check that there is sufficient liquid to continue cooking. Add a little water only if needed.

  7. Cover and bake at 200°C until as tender as you like, checking occasionally.

  8. Uncover for approximately 15 minutes at the end to thicken and mellow the sauce.

Tips and Secrets

  1. Pre-boil the beans until softened before putting them in the roasting dish, then bake to your preferred texture. Timing depends on the beans and the initial boiling.

  2. Check the liquid during baking. If the beans are drying out before reaching your preferred tenderness, add a little water.

  3. If serving sausage alongside, cook it separately and add it to the plate next to the beans.

  4. For a vegetarian version, replace the chicken cube with vegetable stock and serve without sausage.

Community

Rate the recipe and share your experience.

0.0 (0)

Your rating

Sign in to rate this recipe.

Write a comment

Sign in to leave a comment.

Comments

0

Start the conversation! Be the first to share a thought about this recipe.