Ingredients
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1 pound (450 g) dried Greek giant Beans
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2 large Red Onion
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2 large Garlic
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2 Bay leaves
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2 cups chopped fresh or canned plum Tomatoes
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⅔ cup Greek extra virgin Olive Oil
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3 tablespoons Petimezi
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2 to 3 tablespoons Red Wine Vinegar
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Sea Salt
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Freshly ground Black Pepper
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1 cup chopped fresh flat-leaf Parsley
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½ cup chopped fresh Oregano
Directions
Steps
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1
Done
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Drain the beans and place them in a large pot with enough fresh cold water to cover by about 2½ inches (6 cm). Bring to a boil over medium heat, reduce to a simmer, and cook uncovered until the beans are slightly undercooked, about 1 hour. As they simmer, skim off the foam that forms on the surface of the water. |
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2
Done
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Preheat the oven to 375°F (190°C). |
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3
Done
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Reserving the cooking liquid, drain the beans and transfer to a large baking dish. Add the onions, garlic, bay leaves, tomatoes, ⅓ cup of the olive oil, the petimezi, and vinegar and salt and pepper to taste and stir to combine thoroughly with the beans. |
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4
Done
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Add enough of the reserved cooking liquid to come up just below the surface of the beans. Cover with parchment paper, then foil, and bake until just tender, about 1 hour. Uncover, stir in the herbs, and continue baking until almost all the liquid has been absorbed and the beans still hold their shape but are very soft and buttery on the inside, another 20 to 30 minutes. |
