GIANT BUTTER BEAN STEW
This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast
Provided by Tonia Buxton
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h45m
Number Of Ingredients 15
Steps:
- Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
- Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out - add a little more water if needed.
- Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.
Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium
GREEK BUTTER BEAN CASSEROLE
Soft butter beans flavored with tomato,garlic and fresh herbs makes a great vegetarian main meal or a side dish accompanying grilled lamb cutlets,this(to die for)side was served for our Christmas dinner...!
Provided by Mike Chetty
Categories Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. preheat oven to 180 degrees Celsius gas setting.
- 2. heat olive oil and gently saute onion and garlic.
- 3. add remaining ingredients,stir to combine.
- 4. transfer the onion,garlic mixture into an oven proof glass casserole dish.
- 5. cover and bake for 30 minutes.
- 6. serve ladle full into shallow bowls and serve with fresh crispy Portuguese rolls to mop up the juice while enjoying the meal.
GIGANTES PLAKI
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Provided by Good Food team
Categories Dinner, Side dish
Time 2h20m
Number Of Ingredients 10
Steps:
- Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
- Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.
Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE
This is a traditional vegetarian Greek dish. The main ingedients are of course, the huge beans & tomato.....try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. Recipe by: Nancy Gaifyllia.She says "Restaurants serve this as a meze (in small portions), but because of the quantity in which it's fixed, unless you're planning a selection of mezether for a large gathering, it works better as a main dish" Time to make doesn't include soaking time. Posted for ZWT 4
Provided by Um Safia
Categories Beans
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
- Preheat the oven to 325F (160C).
- Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
- Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
- Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
- Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
- Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
- When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.
Nutrition Facts : Calories 284, Fat 27.3, SaturatedFat 3.8, Sodium 13.3, Carbohydrate 10.2, Fiber 2.4, Sugar 5.3, Protein 1.8
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