Greek cuisine · Vegetable Dishes

Baked Giant Beans with Leeks

Giant beans with leek, carrot, and tomato baked in the oven until a dark crust forms.

Ingredients · for 4 servings

• 500 g giant white beans (gigantes)
• 3 leeks
• 3 carrots
• 2 onions
• 4 garlic cloves
• 500 g strained tomatoes
• 2 tbsp tomato paste
• 150 ml olive oil
• 1 tsp dried oregano
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, drain, and cook in fresh unsalted water for 45–55 min. until just tender; they should still feel a little firm.
2. Preheat the oven to 180°C top/bottom heat, wash the leeks thoroughly and cut into 1 cm rings, slice the carrots, and dice the onions.
3. Heat 80 ml olive oil in a pan and sauté the leeks, carrots, and onions over medium heat for 10 min. until the leek is soft; cook the garlic and tomato paste in for 1 min.
4. Add the strained tomatoes, oregano, 250 ml bean cooking water, salt, and pepper and let reduce for 5 min.
5. Mix the drained beans with the sauce in a wide baking dish, drizzle with the remaining olive oil, and bake uncovered for 35–40 min. until the surface is darkly spotted and the sauce is thick at the edge.
6. Let rest for 10 min., sprinkle with chopped parsley, and serve lukewarm with bread.