Dilly Gigantes Plaki Greek Baked Beans
October 29, 2019
"Another version a lent dish can use less garlic"
- Serving Size: 1 (180.8 g)
- Calories 140.1
- Total Fat - 9.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 330.3 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 4.2 g
- Sugars - 5.7 g
- Protein - 2.6 g
- Calcium - 82.1 mg
- Iron - 1.8 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.1 mg
Cook the beans,place them in a large pot and add enough water to cover.
Bring the water to a boil and then turn the heat down and let the beans gently simmer for approximately 50 to 60 minutes,
Or until the beans are mostly tender and soft, but not at all mushy.
Drain the beans and set them aside being sure to save the cooking liquid.
Heat a large ovenproof skillet , over medium heat.
Then add the olive oil, followed by the onions, carrots and celery.
Let cook for 10 minutes or so, or until soft and translucent
Add the garlic and chile flakes and cook for about 30 seconds.
Then add the tomato paste, cooking for about a minute before adding the tomatoes, oregano, paprika and bay leaves.
Turn the heat down and let the sauce simmer for about 10 minutes or so, or until the sauce starts to thicken.
Preheat the oven to 350°F (175°C).
Once the sauce is ready, add the fresh parsley and dill and taste for seasoning.
Transfer them both to an ovenproof casserole or baking dish.
Add about a cup of the cooking liquid — enough liquid to just cover the beans.
Bake for the beans for 1 to 1 1/2 hours. Check the beans occasionally,
Adding more liquid more liquid if the mixture seems too dry.
Once done, the liquid should be mostly evaporated and the beans should be tender, but not too dry
At the end,
The oven temperature can be turned up to 400°F (200°C) for the last 10 minutes or so.
This will allow any excess sauce to reduce and it will also crisp up the top nicely.
Tips & Variations
No special items needed.