Gigantes Bean Tomato Casserole

I never used to similar lima beans, which is rather strange I suppose every bit I select quite a provide of dissimilar dried beans on mitt at all times every bit they occupy such a key house inwards my diet. My outset sense was less than pleasant, every bit I used beans from a tin that had a slimy texture that merely didn't operate amongst a mixed edible bean salad, as well as merely about other fourth dimension I made a huge pot of "lucky bean" soup that lacked whatsoever existent flair as well as seemed every bit if it could select fed 5 M men.

That was during my early on days of exploring vegetarian nutrient as well as cooking. Since then, my cooking skills select strengthened as well as my cognition as well as palate are to a greater extent than refined, as well as this recipe sure proved to me that oft when nosotros intend nosotros don't similar sure foods, it is because of how they select been prepared as well as served. Lima beans or giant lima beans — gigantes — select joined the ranks amongst the other dried legumes inwards my kitchen.

I've shared this dish earlier on this infinite but made a few fry changes to the recipe as well as it's worth sharing again. It's a comforting casserole that you lot volition desire to serve on a regular basis. Easy to make, you lot tin laid the remainder of your repast piece it bakes inwards the oven. If this recipe doesn't convert lima edible bean skeptics, I don't know what will.

Gigantes Bean Tomato Casserole

Recipe past times Lisa Turner Cuisine: Greek Published on April 28, 2013 Simple, rich, tangy as well as flavorful Greek baked edible bean casserole amongst dried herbs Print this recipe Ingredients: 1 1/2 cups dried gigantes (giant lima) beans 1 bay leaf 2 to three tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 1 celery stalk, diced 1 medium carrot, diced 2 jalapeños or greenish chilies, seeded as well as minced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried dill 1/2 teaspoon dried basil 4 medium tomatoes, finely chopped 3 tablespoons Lycopersicon esculentum paste 1/2 loving cup fresh parsley, chopped 1 1/2 teaspoons ocean salt, or to taste fresh cracked dark pepper to taste Instructions: Rinse the gigantes beans as well as soak overnight covered inwards several inches of water. Drain as well as rinse, as well as transfer to a medium saucepan. Cover amongst several inches of fresh water, convey to a boil, as well as then cut down the estrus to low, cover, as well as simmer for xxx to twoscore minutes or until the beans are tender. Drain, reserving 2/3 loving cup of the cooking liquid, as well as laid aside. Lightly grease a large casserole dish. In a large saucepan, estrus the stone oil over medium estrus until hot. Add the onion as well as fry until it begins to brown. Next add together the garlic, celery, carrot as well as jalapeños or chilies as well as stir for a 2 to three minutes. Next add together the paprika as well as dried herbs, stir for merely about other minute, as well as and then add together the tomatoes, Lycopersicon esculentum paste, parsley, the reserved cooking liquid from the beans, as well as tabular array salt as well as pepper to taste. Cook until the sauce begins to thicken, almost xv minutes, stirring occasionally. Gently stir inwards the beans as well as transfer to the casserole dish. In a preheated 350° oven, bake the beans, uncovered, until the come about of the casserole is browned as well as most of the liquid has evaporated, almost l to lx minutes. Makes 6 servings

More Greek recipes you lot are sure to relish from :
Quinoa Dolmadakia (Stuffed Grape Leaves)
Fried Saganaki amongst Halloumi on a Greek Tomato Salad amongst Kalamata Olives
Greek Lentil Soup - Fakes
Skewered Greek Salad
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