Ingredients for Yigandes Plaki Greek Baked Beans Tomato Casserole
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How to Make Yigandes Plaki Greek Baked Beans Tomato Casserole
- Soak 1 pound (450g) of dried Gigantes beans (or large lima beans) in cold water for at least 8 hours or overnight.
- Drain the soaked beans and place them in a large pot. Add enough cold water to cover by 2 inches. Bring to a boil, then reduce heat and simmer gently for 1 hour, or until tender but not mushy.
- While the beans are simmering, preheat oven to 325°F (160°C).
- In a large skillet, sauté 1 large onion (finely chopped) and 4 cloves garlic (minced) in 1/4 cup olive oil until softened, about 5 minutes.
- Add 2 (28 ounce) cans crushed tomatoes, 2 vegetable bouillon cubes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup chopped fresh parsley, and 1/2 cup water to the skillet. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, until slightly thickened.
- Drain the cooked beans (reserving about 1/2 cup of the cooking liquid if needed).
- In a large oven-safe dish (approximately 9x13 inches), combine the cooked beans and the tomato mixture. Stir gently to combine. If the mixture seems too thick, add a little of the reserved bean liquid.
- Bake uncovered for 1 1/2 to 2 hours, or until the beans are very tender and the top is slightly crispy.
- Remove from oven and let cool slightly before serving. The casserole is delicious served warm or at room temperature. Reheat gently in the microwave if serving cold.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
18g
Carbs
3g
