Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼
Serve Greek Gigantes with PDO extra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button.
Giant Beans Baked with Honey and Dill
6-8 servings
1 pound/500 g. dried Greek giant beans, soaked according to package directions
3 cups peeled, seeded, and grated plum tomatoes
2 medium-sized red onions, peeled and finely chopped
3 Tbsp./45 ml honey
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup loosely packed chopped fresh dill
2 cups/480 ml water
¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar
½ cup/120 ml olive oil
2 Tbsp. tomato paste
1. Soak the beans overnight.
2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans.
3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.)
4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine.
5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.
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Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Vegetarian Butter Bean casserole (Greek Style)
Cooking, eating and sharing recipes is a big part of my greek Cypriot culture ... I invite you to join me and enjoy the recipes I grew up with ... Admittedly as a child this was not a favourite, but as an adult I now appreciate the more nourishing basic foods ... Thank you for watching and I hope you give it a try .... xx
Recipe....
350g Dry Butter Beans
Half Cup Olive Oil
1 Medium Onion Diced
2 Cloves Garlic Minced
3 Carrots Diced
3 Sticks Celery Diced
2 Large Potatoes Diced (optional)
1tbs Tomato Purree
300g Passata (sieved tomato)
2 Chicken or Vegetable Stock Cubes
Chopped Flat Leaf Parsley
Salt
Pepper
Dill
Bon Appetite
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Gigantes - Butter beans oven baked | Fresh Piato
Gigantes - Butter beans oven-baked
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Gigantes or Gigantes Plaki is a Greek traditional food with Butter beans or Giant beans and tomato sauce oven-baked very tasty and easy to make!
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Greek Baked Giant Beans – Gigantes | Akis Petretzikis
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A traditional Greek recipe for today! One of the most famous and heartwarming recipes in Greece... Baked giant beans, known as gigantes. Α healthy legume dish that is perfectely combined with feta cheese and celery leaves for extra taste!
Recipe:
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Aggelos Sofoglou, Giannis Borompokas, Maria Xypolia, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou
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Greek Baked Beans | Traditional Gigantes Recipe
In this video I show you how to make Greek style baked beans. This traditional Greek gigantes recipe is very easy to prepare, hearty and can be used as a vegan main or side. Try it today, love it forever...
INGREDIENTS LIST
* 1 lb. giant beans
* 1-1/4 cups Greek extra virgin olive oil
* 2 onions
* 2 carrots
* 2 celery stalks
* 2 cloves garlic
* 2 tbsp. tomato paste
* 14 oz diced tomatoes
* Water as required
* Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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How to make Lebanese vegan stew with fasolia (lima beans)
Traditional Fassolia w ruz aka lima bean stew with rice, is a common household favorite. This dish is just as delicious if you make it with beef. Here is a link to our recipe for the beef version. This is a hearty vegan or vegetarian meal.To make it vegan just add extra oil instead of butter. Some people also like adding fresh chopped cilantro to both the beef or vegetarian versions!
Recipe
Fasolia
4 Tbsp Olive oil
1 large onion (diced)
2 tbsp butter ( optional) replace with olive oil for vegan version
1 head of garlic (crushed)
6 cups of veggie broth
3 tbsp tomato paste
16oz Large lima beans
1/2 tsp 7 spices
Rice
2-3 tbsp
1/2 cup vermicelli
4 cups of long grain jasmine rice
8 cups of water
1/2 tsp salt
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Onion chopper
Outdoor tabletop grill (similar)