Fasolia Gigandes (Butter Bean Stew)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Dried butter beans
1/2 cup	118ml	Pure olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (medium)
1		Garlic clove - pressed
3		Ripe tomatoes - peeled (large)
		Seeded and diced
3/4 cup	177ml	Tomato sauce
3 tablespoons	45ml	Italian parsley - minced
		Salt
		Freshly ground black pepper
2 cups	474ml	Water

Recipe Instructions

Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender. Drain and set aside.

Preheat the oven to 400F.

In a heavy saucepan, heat the oil and saute the onions until translucent. Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water. Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken. Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir. Bake for about 40 minutes, until the beans are tender and the sauce is thick. Serve warm or at room temperature.

Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"

Source:
Jeff Smith

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