Ingredients
- 500 g giant beans
- 3-4 ripe tomatoes, finely chopped
- 1 carrot, sliced
- 1 bunch parsley, chopped
- 100 g spinach
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Salt
- Black pepper
- Olive oil
- Sweet paprika
Instructions
- Prepare the Beans:
Place the giant beans in a large pot, cover them with plenty of water, and let them soak overnight.
The next morning, drain and rinse the beans. Transfer them to a pressure cooker, cover with water (just enough for cooking), and cook for 35-40 minutes until tender. - Prepare the Vegetables:
In a baking dish, add the chopped tomatoes, carrot, parsley, spinach, red pepper, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and sweet paprika. Mix everything thoroughly. - Combine and Bake:
Once the beans are cooked, drain them (reserving the cooking liquid). Add the beans to the baking dish with the vegetables and stir well to combine.
Add just enough reserved cooking liquid to keep the dish moist but not soupy. Save the rest in case it is needed during baking. - Bake:
Preheat the oven to 180-190°C (350-375°F). Bake the beans for 35-40 minutes, or until the sauce thickens and the vegetables are well-cooked. Stir occasionally and add a bit more liquid if necessary. - Serve:
Remove from the oven, let it cool slightly, and serve warm.
A Classic Greek Comfort Food:
This baked giant bean dish is the epitome of Greek cuisine: hearty, wholesome, and brimming with the flavors of fresh vegetables and aromatic spices. Serve it with crusty bread or as a side dish—it’s a guaranteed crowd-pleaser!
