Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼

Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼ On YouTube.

Serve Greek Gigantes with PDOextra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button. Giant Beans Baked with Honey and Dill 6-8 servings 1 pound/500 g. dried Greek giant beans, soaked according to package directions 3 cups peeled, seeded, and grated plum tomatoes 2 medium-sized red onions, peeled and finely chopped 3 Tbsp./45 ml honey Salt and freshly ground black pepper to taste 1 bay leaf 1 cup loosely packed chopped fresh dill 2 cups/480 ml water ¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar ½ cup/120 ml olive oil 2 Tbsp. tomato paste 1. Soak the beans overnight. 2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans. 3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.) 4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine. 5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning. This is the ...

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