Author Notes
Oven baked giant beans are among the favourite foods of my childhood. I’m testing a new version of my mum’s giant beans, adding leeks and 2 types of Daphnis and Chloe oregano to her original recipe. I selected the marjoram-scented oregano from Cephalonia for its freshness and the one from Taygetus for its pepperiness. Beans are heavy so taste apart, oregano facilitates digestion. —Evangelia
Ingredients
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400 grams
giant beans
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1
leek (thinly sliced)
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1
red onion (roughly chopped)
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2
carrots (sliced)
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1
can of whole peeled tomatoes
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salt
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pepper
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olive oil
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oregano
Directions
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Soak the beans overnight or for at least 8 hours
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Remove from soaking liquid, and place in a pot with ample fresh water
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Bring to a boil over high heat, discard the foam that gets created on top, then reduce the flame to low and simmer the beans for approximately 1 ½ hour, or until al dente
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About 15 minutes before removing the beans from the heat, season with salt
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Drain and reserve the boiling liquid
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As the beans simmer, heat the 4 tablespoons olive oil in large skillet over medium heat, and sauté the leeks, onions and carrots for about 5 mins
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Roughly chop the canned tomatoes and add them in the skillet
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Preheat the oven to 190 C
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Place the beans and mixture in an ovenproof baking dish
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Add a cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and the liquid of the canned tomatoes
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There should be a fair amount of liquid in the dish. Season with the salt, pepper, and oreganos
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Cover the dish with oven paper and bake for about 1 hour, or until the beans are very tender and their centers creamy
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Serve with feta
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