Fasolia gigandes (butter bean stew) Recipe

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Fasolia gigandes (butter bean stew)

Artist:	_	Yield:	6
Categories:	Eastern European, Entrees, Greek, Soups & Stews, Vegetarian	Rating:	0
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Ingredients:

1 1/2	lbs	Dried butter beans
1/2	cup	Pure olive oil
2	med	Onions, finely chopped
1	each	Garlic clove, pressed
3	large	Ripe tomatoes, peeled
		-- seeded & diced
3/4	cup	Tomato sauce
3	tbsp	Italian parsley, minced
		Salt
		Freshly ground black pepper
2	cup	Water

Procedures:

1	Put the beans in a large pot and cover with water.
2	Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender.
3	Drain and set aside.
4	Preheat the oven to 400°F.
5	In a heavy saucepan, heat the oil and saute the onions until translucent.
6	Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water.
7	Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.
8	Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir.
9	Bake for about 40 minutes, until the beans are tender and the sauce is thick.
10	Serve warm or at room temperature.
11	Sofi lazarides konstantinides, "sofi"s aegean kitchen"