Recipe Instructions:
Ingredients:
Dried Giant White Beans: 2 cups (about 400 grams), soaked overnight
Onion: 1, finely chopped (about 150 grams)
Garlic: 2 cloves, minced
Carrot: 1, diced (about 100 grams)
Diced Tomatoes: 1 can (14 oz or 400 grams)
Chopped Parsley: 1/4 cup (about 15 grams)
Olive Oil: 1/4 cup (about 60 grams)
Tomato Paste: 1 tablespoon (about 15 grams)
Dried Oregano: 1 teaspoon (about 1 gram)
Salt and Pepper: To taste
Instructions:
o Drain soaked beans and place in a large pot. Cover with water and bring to a boil.
o Reduce heat and simmer for 30-40 minutes until beans are tender but still hold their shape. Drain and set aside.
o Preheat oven to 350°F (175°C).
o In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, and carrot. Sauté until vegetables are softened.
o Stir in diced tomatoes, tomato paste, dried oregano, salt, and pepper.
o Add cooked beans and chopped parsley. Mix well to combine.
o Transfer bean mixture to a baking dish. Cover with foil and bake in the preheated oven for 45-60 minutes until beans are tender and flavors melded.
o Serve Greek Gigantes Beans warm as a hearty vegetarian main dish or side.
