Grandma’s Oven-Baked Honeyed Giant Beans
- Servings: 6
- Preparation Time: 1 hour & 5 minutes
- Cooking Time: 1 hour & 40 minutes
Ingredients
- 500g giant beans Voion
- 3 large onions, finely chopped
- 3-4 carrots, halved & thinly sliced
- 1 Florina red pepper, finely chopped
- 420g grated tomato
- 3-4 garlic cloves, finely chopped
- 3 tsp sweet paprika
- 1 bunch parsley, finely chopped
- Olive oil
- salt & freshly ground pepper
Execution Method
- Place the Voion giant beans in a bowl, cover with water, and let them soak for at least 24 hours.
- Drain the beans, transfer them to a pot with water, and boil for 10-15 minutes.
- Drain and rinse the beans again. Refill the pot with water, and once it heats up, return the beans to the pot. Boil for 1 hour, adding salt in the last 5 minutes. Reserve 1 liter of the cooking water and drain the beans.
- Meanwhile, prepare the sauce. In a deep pan, heat 3-4 tbsp of olive oil. Once hot, add the onion and sauté for 10 minutes. Add the pepper and sauté for another 2-3 minutes.
- Add the garlic and carrots, sautéing for 6-8 minutes. Season with salt and pepper, then add the paprika and sauté for another 1-2 minutes. Pour in the grated tomato and 800ml of the reserved bean broth, letting the sauce simmer for 15 minutes. Stir in half of the parsley, mix well, and remove from heat.
- Spread a little sauce in a deep baking dish or tray. Add the beans and pour over the remaining sauce along with the remaining 200ml of broth. Sprinkle with freshly ground pepper and drizzle with 4 tbsp of olive oil.
olive oil. - Place in a well-preheated oven at 180°C (top & bottom heating elements) and bake for 1 hour. Turn off the oven and let the dish rest for 10-15 minutes before serving.
Source: www.madameginger.com
