Ingredients
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1 pound gigantes beans (or dried lima beans, or dried Great Northern) soaked overnight, covered in cold water
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¼ cup Greek extra virgin olive oil
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1 large onion sliced thin
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4 cloves garlic, minced
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4 tablespoons tomato paste
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28 ounce San Marzano whole peeled tomatoes
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½ cup low sodium vegetable brothor chicken broth if you prefer
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1 tablespoon honey
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1 tablespoon oregano
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12 baby carrots halved
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3 celery hearts cut in 1" pieces
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sea salt and pepper
Summary
An oldie but goodie! We’ve always had a special place for gigantes ever since our mom used to force us to eat them when we were young. Over the years they grew on us, but the interesting part is that there was a time that a couple years had past where we haven’t had them at all, then we saw gigantes at the food bar at Whole Foods and it completely re-ignited our taste and memories of our mom’s cooking. This is a great recipe and if you haven’t made before, then it is a must try!
Steps
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1
Done
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Pre-heat oven at 350° degrees |
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2
Done
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Drain and rinse the beans well. Place the beans in a large pot covered in cold water. Bring to a boil, reduce heat and simmer for about 50 minutes until tender. Drain. |
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3
Done
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Heat olive oil in a large skillet in medium heat and add the onions. Sauté for about 8 minutes or so, until translucent. |
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4
Done
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Add garlic and stir for another minute or so. |
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5
Done
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Add the tomato paste and stir in the pan for a minute. |
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6
Done
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Add the San Marzano tomatoes and break down tomatoes with a wooden spoon or if you’re feeling adventurous, break the tomatoes with your hands (carefully) and add to the pan. Immediately after, add the chicken broth. Cook for about 3 minutes then add the honey, oregano, salt and pepper. Stir and cook for another minute. |
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7
Done
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Place the beans in an ovenproof baking dish then pour the sauce over the beans and stirring a bit so that all the beans are covered in the sauce. Bake in the oven, uncovered, for about 50 minutes. |
