Greek Taverna Style Baked Beans
A filling vegetarian meal filled with giant baked beans and some classic Greek flavors. The perfect vegetarian entree or side dish to any meal.
- 1 pound Gigantes elephant or fava beans
- 1 28 oz can crushed tomatoes
- 5 garlic cloves minced
- 2 onions finely diced or shredded on the microplaner
- 2 tablespoons tomato paste
- 2 tablespoons fresh oregano
- 2 tbsp olive oil
- Feta cheese crumbles to use as topping
- Salt and Pepper to taste
First soak the beans over night by placing them in a large pot and completely covering with water. The pot needs to be large because the beans will expand. Drain the beans and rinse them once ready to use.
Fill the pot back up with water and turn the heat on high. Drain and rinse the beans and boil in water for about 40 minutes to an hour, until they are soft but not mushy. It's super important you boil them long enough; otherwise the beans will be too hard to eat despite baking them.
Preheat your oven to 350-degrees.
In the meantime make the sauce by pureeing onion in a vitamix or shredding on a microplaner. I prefer it if the onions sort of melt into the sauce. Do the same for the garlic.
Sweat the onion along with the garlic in some live oil until fragrant.
Add the pureed tomatoes, tomato paste, parsley and oregano. Taste for seasoning.
Let it simmer until sauce thickens, about 15 minutes.
Once the beans are cooked to the proper texture, drain them.
Add the beans to the pot with the sauce and toss to coat.
Lightly coat an oven proof baking dish with oil or pan spray and place saucy beans into the pan.
Cover with foil and place to bake in the oven for about 40 minutes.
Once beans are tender, remove the foil and let the tops caramelize a bit.
Top with parsley and some crumbled feta.