Oven baked giant beans with two types of oregano

April 15, 2014
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  • Serves 4-6 persons
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

What You'll Need
  • 400 grams giant beans
  • 1 leek (thinly sliced)
  • 1 red onion (roughly chopped)
  • 2 carrots (sliced)
  • 1 can of whole peeled tomatoes
  • salt
  • pepper
  • olive oil
  • oregano
  1. Soak the beans overnight or for at least 8 hours
  2. Remove from soaking liquid, and place in a pot with ample fresh water
  3. 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
  4. About 15 minutes before removing the beans from the heat, season with salt
  5. Drain and reserve the boiling liquid
  6. 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
  7. Roughly chop the canned tomatoes and add them in the skillet
  8. Preheat the oven to 190 C
  9. Place the beans and mixture in an ovenproof baking dish
  10. Add a cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and the liquid of the canned tomatoes
  11. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and oreganos
  12. Cover the dish with oven paper and bake for about 1 hour, or until the beans are very tender and their centers creamy
  13. Serve with feta

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