By Carmel Karni — See the recipe
We went to Greece last summer and we all fell in love with the giant and creamy greek bean dishes you can get at any taverna. The typical Greek bean is a type of large runner bean called Gigantes (or Gigandes), which are a bit hard to get in the states (you can get them online). Some people replace them with lima beans, though I think that the flavors are not comparable, and I would recommend that if you cannot find Gigantes, it’s best to replace them with any large white bean (like Great Northern or Cannellini). You can also make the dish with canned beans, but going the extra mile and cooking your own Gigandes will yield something truly special.
Notes: This dish is easy to make but requires some time for cooking and baking. I do like to let the dish rest overnight to let the flavors meld, though you can also bake it right away.
To grate tomatoes- grate them whole on the large holes of a box grater over a bowl. You will be left with the peel, Discard the peel.
Greek Style Beans
Ingredients
- 1 lb Gigande beans (or any other large white bean)
- 3 sprigs thyme
- A small sage sprig
- 3 sprigs oregano
- 2 TBS olive oil + ⅓ cup olive oil, divided
- 1 onion, diced small
- 5 garlic cloves, minced
- 3 TBS tomato paste
- 2 cups grated tomatoes, about 4 large (see note)
- 1 tsp paprika
- Pinch oregano
- Salt
- Pepper
Soak the beans for a few hours, rinse and place in a pot. Add 2 TBS of olive oil, the herbs and enough water to cover the beans by about 2 inches, bring to a boil, lower the heat and simmer for about an hour (bean cooking times vary) Start tasting about 35 minutes into the cooking. you want the beans to be creamy inside but hold their shape. Add a good handful of salt and simmer for another 5 minutes or so.
Meanwhile, heat the ⅓ cup of olive oil in a large pan, add the onion and cook until the onions are translucent. Add the garlic and cook for a few more seconds. Add the tomato paste and let it sizzle and darken for about 3 minutes, then add the grated tomatoes and spices and let the sauce simmer for 15 minutes, until it thickens a bit.
