Oven-Baked Giant Beans
Fasolakia Yiyantes Sto Fourno

SER VES 6   (I  usually only make half the recipe)

2 pounds dried giant white beans (they don’t look very big in the package!)

2 cups olive oil

l head garlic, cleaned

3 medium onions, chopped

l tablespoon chopped celery

l/2 cup minced parsley

l cup hot water

l 3/4 pounds ripe tomatoes, peeled and strained

water as needed

salt and pepper to taste.

Wash the beans, soak overnight in lots of water.  Drain them, put in fresh  cold water a Fnd bring to boil.  Drain again  and put them in fresh pot of cold  salted water.  Cook gently for 45 minutes or until just tender.  Drain.

While the beans are cooking, put Olive oil, chopped garlic and onions in a baking dish or pot large enough to hold the rest of the ingredients.

Bake in a preheated 350 degree oven (325 degrees if using glassware) until golden brown.

Add drained beans to oil/onion/garlic mixture along with the celery, parsley, salt and pepper, and hot water.  Bake for 30 minutes.

Remove from oven, stir the beans gently and add tomatoes.  Return to oven and bake until only the oil remains and top is nicely brown.

N.B.   I usually add more than the specified amounts of celery, parsley and tomatoes. 

The dish is more colourful and tastier, I think.  More garlic doesn’t hurt either.

26 March l996