Baked Gigantes Beans in Tomato Sauce

A few weeks back, I decided to go out for an early dinner after bottling some top quality wine at Danny's Wine and Beer Supplies. My husband and I agreed to go to Mykonos Restaurant. The atmosphere is warming and cozy, the prices very reasonable, the staff friendly and attentive without being intrusive, and their extensive Greek menu has a number of tasty options for vegetarians. In addition to the fresh crusty bread you are served while you mull over what to order, the entrée are generous and filling, especially when served with a big bowl of lentil soup.

This visit, we opted to split the vegetarian platter that includes a sampling of phyllo-wrapped appetizers, some Greek salad, a stuffed vegetable with rice, and a tomato gigantes bean dish. Inspired by the meal, I resolved to make my own Greek meal.

This was my first time cooking with gigantes beans. For those of you unfamiliar with the bean, they are a large white bean, roughly the size of your thumb and similar to a butter or lima bean. They can be purchased at Greek grocery stores. In London, Ontario, you can find them at Perfect Bakery.

On the menu with:
Greek Salad
Greek Tomato Rice

Baked Gigantes in Tomato Sauce

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2008 Rich and beautifully seasoned Greek baked bean casserole Preparation: 20 minutes Cooking time: 1 hour 45 minutes to 2 hours Print this recipe Ingredients: 1 1/2 cups dried gigantes (giant lima) beans 1 bay leaf 2 to 3 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced or crushed 1 tablespoon tomato paste 4 medium tomatoes, diced 1 celery stalk, diced 1 medium carrot, diced 1 to 2 jalapeños or green chilies, finely diced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 1/2 cup of the cooking liquid, and set aside. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic and stir for another few minutes. Now add the tomatoes, tomato paste, paprika, thyme, oregano, jalapeños or green chilies, carrot, celery, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes. Gently stir in the beans and transfer to a casserole dish. In a preheated 350°F oven, bake the beans until the top is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings