Gigantes Beans (Butterbeans Plaki (Gigantes))

[Link to recipe]

Gigantes Beans (Butterbeans Plaki (Gigantes))

Category: Vegetable and fruit dishes

Kitchen: greek

Ingredients
Beans	500 g
Tomatoes	400 g
Bulgarian pepper small	1 PC
Bulb onions	200 g
Celery leaves and stems (optional)	100 g
Chili to taste
Oregano	1 tsp
Olive oil	120 ml
Carrots (optional)	1-2 pcs
Salt, black pepper to taste

Cooking method

• Honestly, I didn't even think that I would start participating in the competition with a Greek culinary site! But they are so cute and so cool Maria and her husband, who runs this blog, that she simply could not pass them by and introduce you to their magnificent ΠΟΛΙΤΙΚΗ ΚΟΥΖΙΝΑ (CUZIN POLITICS) - folk Greek cuisine, especially since they live on the island Corfu, I myself was interested to get to know them, or rather with their work. I just slightly changed the recipe for myself, which did not at all affect the taste of the dish, but you, you turn on the translator and cook for your health the way you like best!
• If you have dry beans (I cooked them fresh), soak them in cold water overnight).
• Place the beans in a saucepan, cover with water and cook for 15 minutes from the beginning of the boil, constantly skimming off the foam. Throw in a colander and again placing in a saucepan, pour hot boiling water and cook until tender. The beans should be soft, but not overcooked.
• Throw the finished beans in a colander, be sure to keep 400 ml of the broth, then place in a heat-resistant form.
• 
• Tomatoes, you can cut them into pieces, but I prefer to grate them, after removing the skin. Finely chop the onion and stew lightly in olive oil (by the way, I use less than about 80 ml), add tomatoes, grated carrots (I did not add), celery (without adding), salt and pepper, lightly stew, add oregano at the end and chili.
• 
• Pour the sauce over the beans and add the broth, so that the beans are covered with liquid, top with the pepper cut into rings and bake in the oven heated to 180 ° C for 40 minutes.
• 
• The sauce should thicken and boil halfway down. I like to add garlic passed through a press to the finished dish.
• 
• Simple but delicious!
• 
• I highly recommend cooking! Kali orexy-bon appetit!
• 
• Link to recipe 🔗

The dish is designed for

4

Time for preparing:

60

Cooking program:

stove, oven

Note

BEANS, a vegetable annual herb up to 1.5 m high with a straight, smooth stem, paripinnate leaves and white or pink flowers in the racemes.

Cultivated in Eurasia and North Africa.

Unripe fruits are usually eaten (valves and grains are tender, juicy, sweetish), which contain up to 30% protein, carbohydrates, vitamins B, PP, C, carotene, mineral salts, fiber.

In terms of nutritional value, beans are not inferior to beans, but in terms of taste, they are somewhat lower, mainly used to enrich food with protein. Green beans are used to make soups, salads, side dishes, and should only be eaten boiled (to avoid food poisoning).

Ground beans are added for flavor to soups, sauces, and gravies.

The varieties Yaushura and Belorusskie are widespread.

I didn't even know that this was a Greek dish, as I often cook it. well, very tasty dish! for my vegetarians, that's it!

And I have no beans, but I have speckled beans. And there are also beans, but white. Can you use any of these instead of beans?

the beans are just much tastier, they are so big and meaty. they are rarely sold for some reason.

I didn't even know that this was a Greek dish, as I often cook it. well, very tasty dish! for my vegetarians, that's it!

Our cuisines are very similar in many ways, the essential difference is the set of spices and olive oil!

And I have no beans, but I have speckled beans. And there are also beans, but white. Can you use any of these instead of beans?

Of course, you can cook it with beans, but it won't taste the same!