Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Evan Kleiman has hosted Good Food since 1997. She first shared this recipe for Baked Giant Greek Beans on April 10, 2004.
Keep reading for the full recipe…
Baked Giant Greek Beans
- 1lb giant white beans
- 1 onion, peeled and cut in half
- 1/4 cup extra-virgin olive oil
- 3 carrots, peeled and minced
- 2 large yellow onions, peeled and minced
- 1 Tablespoon dried oregano
- 1 large can Italian-Style tomatoes or tomato sauce
- 1 Tablespoon sugar
- Coarse salt and freshly ground pepper to taste
Soak beans overnight in abundant water. They will double in size so be sure there is enough water to cover them after doubling.
If soaking water is dirty, drain and discard it. Place soaked beans in large pot and cover with water. Add 1 onion, cut in half. Bring beans to a boil. Turn heat down so that the beans simmer and let cook until tender but still holding their shape, about 2 hours. Add salt to taste just before beans are finished cooking.
Saute the chopped carrot and onion in the olive oil until very soft. Add the tomatoes or tomato sauce, oregano and sugar and black pepper. Bring to a simmer and cook just until sauce begins to thicken. It should still be plenty saucy.
Drain the beans and reserve a few cups of the liquid. Toss the beans and tomato sauce together in a bowl. Place in baking dish adding some of the reserved bean liquid if necessary.
Bake in preheated 350 degrees oven uncovered for 30 minutes.