Baked beans

The traditional recipe for baked beans. Tasty, nutritious and Lenten recipe.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 35 minutes | Total: 1 hours and 45 minutes
Recipe for: 6 servings

Nutrients for 1 serving
Calories: 486 calories | Fat: 23 gr.

Recipe Ingredients:

• Giants (beans): 500 gr. 
• Grated peeled tomatoes: 750 gr.  
• Chopped onions: 2 medium  
• Chopped Garlic: 1 clove  
• Olive oil: 2/3 cup  
• Tomato paste: 2 teaspoons  
• Salt and pepper: as you like  
• Sugar: 1 teaspoon  
• Dry oregano: 1/2 teaspoon  
• Dry thyme: 1 teaspoon  
• Daphne: 2 sheets

Instructions:

1. Put the beans in plenty of water and let it rise overnight. The next day drain and place in saucepan with plenty of water to boil until soft but not completely cooked. Drain and keep 1 cup of water. Put the beans in an oven pan. 
2. Heat oil in another pan and fry the onion for 3 to 4 minutes. Add the onion and continue for another 1 minute. Add the tomato, tomato paste, lots of salt, some sugar, bay leaf, oregano and thyme. Simmer for 4 minutes. Remove from heat and pour the sauce into the pan with the beans. Stir. 
3. Bake beans in the oven at 180 degrees for 40 minutes. If you see that it's getting dry very quickly, add boiling water. 
4. Serve warm beans and if you want, pour extra olive oil and dried thyme. 

Source: Radicio

Fasolatha (Navy bean Soup)

Summary
Navy bean soup
Servings:8

Ingredients

• 2 1/5 cup navy beans
• 2 medium carrots, sliced in rounds
• 1-2 celery stalks
• 1 batch of celery leaves, coarsley chopped
• 6 oz olive oil
• 2 medium, white onions, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 2 medium tomatoes, finely chopped

Directions

• Soak the beans in water overnight.
• Drain and put in a pot with about 7 cups of cold tap water.
• Add the vegetables and boil for about 1 hour or until beans and vegetables are tender.
• After about 50 minutes, add the oil, salt and pepper.

Source: EatGreekTonight

Fasolatha (Navy bean soup)

Summary
A thick, hearty soup with a tomato base.
Servings: 6

Ingredients

• 1 lb of navy beans
• 3 medium carrots, sliced
• 3 leaves celery, chopped
• 1 cup of olive oil
• 1 medium, white onion, chopped
• 1 pinch of pepper
• 1 pinch of salt
• 1 cup of tomato sauce

Directions

• Soak the beans in water from the previous night.  
• Strain the water and place the beans in a pot with new water. 
• Boil for a while and once again strain.  
• Sautee the onions and garlic in olive oil.
• Add the tomato sauce. You can also add fresh, well-ripened, tomatoes chopped into chunks.
• Add water and bring to a boil.
• Put the strained beans in the pot, add the rest of the ingredients. Let it boil for hours or until the base is thick and the beans are tender.  

Source: EatGreekTonight

Gigantes [ Giganted Baked Beans ]

Ingredients

•     Pepper
•     1/2 cup olive oil
•     Salt
•     1.5kg (3 lb) tomatoes
•     750gr (1.5 lb) large dried beans (Fassolia Gigantes)
•     Dried Thyme
•     Oregano
•     Parsley
•     4 cloves garlic
•     1.5 tablespoons of tomato paste
•     3 medium onions

Directions

1. Place beans in a large bowl covered with water and leave them overnight to soak.

2. Drain the water and place them in a large saucepan filled with water.

3. Boil the beans in the pan for 30 to 35 minutes but take care not to allow them to become too soft. (they need to be soft when pierced with a fork but hard enough that they wont break apart).

4. Drain the beans and set them aside in a bowl.

5. Chop and quash the tomates in a large bowl.

6. Chop onions, garlic and saute them (in olive oil) in the large saucepan that you used to boil the beans in, while the onions are being sauted sprinkle some oregano and thyme over them.

7. When the onions are golden brown and soft, pour in the tomatoes and 1/3 cup of boiling water in the saucepan.

8. Add the tomato paste and dilute it in the mixture my stiring it with a spoon.

9. Add salt and pepper and cover the saucepan allowing it to cook over a medium heat for 30 minutes when the sauce shoould be thicker (if the sauce thickens faster than that - then remove from heat.).

10. Pour the beans and some chpped parsley in the saucepan and mix well together.

11. Pour the whole mixture in a deep baking pan and place in preheated oven at 180C (350 F) for 45 minutes.

Source: Greekrecipes.gr

Fasolada [ Bean Soup ]

Ingredients

•     Pepper
•     1/2Kg (1 lb) dried beans
•     Salt
•     1/3 cup olive oil
•     1 can tomato juice
•     2 tablespoons tomato paste
•     Celery
•     3 carrots
•     3 onions

Directions

1. Wash the beans and place them in water, allowing them to soak for a day or night.
2. Drain the water using a colander and rinse well under running water.
3. Add the beans in a large pot filled with enough water to cover the beans and boil, covered, for about 30 minutes.
4. Drain the beans using a colander and return them to the pot, fill the pot with enough water to barely cover the beans. (the amount of water will determine the thickness of the soup).
5. Chop onions, celery and carrots and add them to the pot, along with 1/3 cup of olive oil.
6. Return pot over heat and simmer until the beans are soft. (test using a fork).
7. When the beans are soft, add salt, pepper, tomato paste, 1 can of tomatoes and stir.
8. Bring mixture to boil and allow an additional 20 minutes of boiling time.
9. Remove from heat and serve hot.

Source: Greekrecipes.gr

Lenten Bean salad - (Fasolia salata)

NOTES
 
Recipe by: Paraskevi Vezali, Plikati - Konitsa
Greek : Φασόλια σαλάτα
Serves / Yields : 4 persons
Season:All season

INGREDIENTS 1/2 kg medium sized beans 2 medium onions 2 medium carrots parsley 2 spoons green olives olive oil Vinegar Salt Black pepper

METHOD Soak the beans in cold water overnight. Cover them with water and boil them in low heat until soft. Add Salt. Strain them, wash them well and place them in a bowl. Chop the parsley finely. Chop the carrots and the onions and the olives in stripes. Mix all the ingredients with the beans. Use a small bowl to prepare the following sauce: Using a spoon beat 1 wine glass of oil with 2 spoons of vinegar and plenty of pepper. Pour the sauce over the beans. Stir well and serve.

 

 Source: Greek-recipe.com

Green bean salad with tuna - (Fasolakia salata me tono)

NOTES

Greek : Φασολάκια σαλάτα με τόνο
Serves / Yields : 4 persons
Season:Summer,Autumn

INGREDIENTS

• 2 tins tuna fish
• 2 tomatoes, peeled and finely cut
• 1 onion, finely chopped
• 1 kg fresh green beans
• olive oil
• Vinegar
• Salt
• Pepper
• dill, finely cut

METHOD


Boil the green beans and place them in a platter. Place on top of them the tomatoes, the onions and the dill. Sprinkle with the desired portion of olive oil and vinegar and finally add salt and pepper for taste.

Source: Greek-recipe.com

Butter beans salad - (Fasolia Piaz)

NOTES

Greek : Φασόλια Πιάζ
Serves / Yields : 4 - 6 persons
Season:All season

INGREDIENTS

• 500 grams butter beans (medium size white beans)
• 1 onion, diced
• 1/2 cup oil
• Juice of 1 or 2 lemons
• Salt

METHOD 

Soak beans in water overnight. Wash them the next day, salt them and boil them until they become tender. Strain them and place them in a salad bowl. Boil the onion until it becomes soft and strain it. Mix it with the beans. Pour oil and lemon juice over the beans and mix well. If the juice of two lemons makes the bean salad too sour add less lemon juice.

Source: Greek-recipe.com

Black eyed beans - (Fasolia mavromatika)

NOTES

Greek : Φασόλια μαυρομάτικα
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

• 500 grams fresh or dried black eyed beans
• 1 garlic clove, mashed
• 3 spoons vinegar
• 1/4 cup olive oil
• Some finely chopped parsley
• 2 - 3 spring onions, finely chopped
• Salt
• Pepper

METHOD  Boil the black beans until tender. Then remove from saucepan and drain. Pour them in a salad bowl and mix them with the oil, vinegar, salt, pepper, spring onions and crushed garlic. Dredge salad with parsley and serve. Source: Greek-recipe.com

Bean salad - (Fasolia salata)

NOTES

Greek : Φασόλια σαλάτα
Serves / Yields : 4 persons
Season:Autumn,Winter

INGREDIENTS

• 1/2 kg dried beans
• 1 onion, cut in rings
• 1 pepper, cut in stripes
• 2 eggs, boiled and cut in pieces
• 1 tomato, peeled cut in slices and with its seeds removed
• Spoon of finely cut parley
• Black olives
• Pepper
• Oil
• Vinegar or lemon juice

METHOD

Soak beans in water overnight. Boil them in salted water ans strain them when cooled. Place them in a platter and cover them with onion rings, pepper, parsley, eggs, tomato and some olives. Pour oil over the salad and season with pepper. Sprinkle with vinegar or lemon juice.

Source: Greek-recipe.com 

Classic Greek Bean Soup

Ingredients
1/3 cup extra-virgin Olive Oil
3 medium onions halved and cut into thin slices
1 seeded and chopped Chili Pepper
2 celery ribs, trimmed and chopped (with leaves)
2 peeled, cut in half lengthwise, and then into 1/4 - inch half-moon slices Carrots
1/2 lb medium-sized white beans, wuch as cannellini, soaked overnight or according to package directions
6 cups Water
1 large Bay Leaf
3 plum tomatoes, peeled, seeded, and coarsely chopped
1/3 cup finely chopped flat-leaf parsley
 Salt
Freshly ground Pepper
3-4 tbsp strained fresh lemon juice or sherry vinegar

Preparation

Heat 3 tablespoons of the olive oil in a large soup pot and sauté the onions and chopped chili pepper over medium-low heat, stirring with a wooden spoon, until the onions begin to caramelize, 10 to 12 minutes. Add the celery and carrots and continue to cook for another 10 to 15 minutes, stirring occasionally. 2. Add the beans to the pot, toss to coat, and pour in the water and the bay leaf. Bring to a boil over high heat, reduce flame, and simmer, partially covered, for 1 1/2 to 2 hours, until the beans are completely soft. 3. About 1 hour after the beans begins to simmer; add the tomatoes. Ten minutes before removing from heat, add the parsley and season with salt and pepper. When the beans are done, pour in the remaining olive oil and lemon juice or vinegar. Serve hot. 

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GreekCuisine.com

 

Greek Fresh Green Beans (Fasolakia)

This is another easy to make Greek recipe. It's a delicious lunchtime meal, especially when accompanied by a slice of Feta cheese.

Ingredients

1 kg fresh green beans
3 medium potatoes sliced
1 large onion grated
½ kg ripe fresh tomatoes pureed
1 clove garlic chopped
2 tablespoons chopped parsley
100 ml olive oil
100 ml water
Salt and pepper


Preparation

Cur off the two ends on the beans and remove the thread(s) along the side(s) if there are any.

Gently fry the grated onion in the olive oil in a pan for 2 minutes.

Add the chopped garlic and fry for another minute.

Add the green beans and potatoes and stir for another minute.

Add the tomato puree, water and seasoning, cover the pan and simmer for 1 hour.

If the liquid hasn’t been absorbed by this time, uncover the pan and bring to the boil for a short time.

Add the parsley and boil for 2 – 3 minutes.

You can find here more recipes likes this...

Authentic Greek Recipes

Greek Bean Soup (Fasolada)

This is a simple and extremely popular dish - some people say that this, in fact, is the real Greek national dish! It's very easy to prepare, the only time-consuming part is soaking the beans overnight. nd it's tasty and nutritious, ideally eaten with fresh bread and olives.

Ingredients

½ kg haricot beans
1 large onion grated
2 carrots diced
1 tablespoons roughly chopped celery leaves
1 red hot chilli pepper
½ tablespoon tomato paste
150 ml slightly concentrated tomato juice
150 ml olive oil
Salt and pepper

Preparation

Soak the beans overnight.

The next day put the beans in a deep pan with enough water to cover them.

Boil them, but before they come to the boil remove with a wooden spoon the froth that comes up to the surface.

After they come to the boil simmer for 15 minutes.

Remove the beans and drain them in a colander.

Put them back in the pan and add enough boiled water to cover them. (about 2 fingers above the surface of the beans)

Add all the remaining ingredients and simmer for 1 hour or more – until the beans are tender.

You can find here more recipes likes this...

Authentic Greek Recipes