Fasolia gigantes - Greek giant baked beans in tomato sauce
This traditional Greek recipe, can be found served as a meze dish in Greek and Mediterranean restaurants. It's a delicious baked bean recipe in tomato sauce, using butter beans. You can substitute the dill for parsley, if you prefer.
Ingredients
Serves: 8
- 450g dried butter beans
- 2 (400g) tins chopped tomatoes with juice
- 250ml olive oil
- 3 cloves garlic, chopped
- sea salt to taste
- 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
Method
Prep:10min ›
Cook:1hr50min ›
Extra time:8hr soaking ›
Ready in:10hr
- Place the butter beans in a large saucepan. Pour enough water to fill to 5cm above top of the beans. Allow to soak overnight.
- Preheat oven to 190 C / Gas 5.
- Place the saucepan over medium heat; bring to the boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 23x33cm baking dish. Add the tomatoes, olive oil, garlic, salt and dill; stir.
- Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.
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Reviews & ratings
Average global rating:
(68)
Reviews in English (56)
great recipe! Reminded me of my holidays! - 16 Aug 2011
WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian, so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: * I cooked the beans for about 35 minutes instead of 20. * I used 1/4 cup of olive oil instead of 1 cup * I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato, and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often, even for parties!!! Thanks for posting!! - 15 Feb 2009 (Review from Allrecipes US | Canada)
I LOVE this recipe and can't seem to get enough of it. My husband and I had beans like this in Greece and I've been looking for a recipe for them ever since. This one is fabulous! I don't use nearly as much olive oil though--just a splash over the top, it really doesn't need it. Also, I usually just use canned beans because it's easier. Thanks so much for the recipe! - 08 Sep 2009 (Review from Allrecipes US | Canada)
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