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Member's Recipe:
Giant Beans and Greens Bake
Giant Beans and Greens Bake
Member's Recipe
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
2 hours
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
5
Portion(s)
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
Difficulty
Method
  • Soak the giant beans in a generous amount of water and some salt, overnight.
  • The following day, rinse the beans and strain.
  • Boil the giant beans in a generous amount of water for 20 minutes and drain.
  • Finely chop the leek (only the white part or as much of the leek is tender).
  • Place a pot over high heat. Add half of the olive oil and the finely chop leek.
  • Stir and sauté.
  • Add the beans and lightly sauté.
  • Add the chopped tomatoes and 1 1/3 parts water measured in the can.
  • As soon as the mixture comes to a boil, lower heat to medium and simmer for about 40 minutes, until the beans are tender.
  • Season with salt and pepper 20 minutes into cooking time.
  • Keep a close eye on the mixture while cooking. You don’t want it to dry out but you don’t want it too watery. The amount of time needed for the beans to cook will depend on their variety and how fresh they are.
  • In the meantime, coarsely chop the greens, season with salt and place them in a strainer until needed. In this way they will release their liquid and you will not need to blanch or sauté them.
  • Finely chop all of the aromatics in a bowl: the spring onions, dill, parsley, chervil and hartwort.
  • As soon as the beans are ready, press down on the greens with your hands to release any leftover juices and transfer to a baking dish.
  • Add the finely chopped aromatics, the remaining olive oil and season with freshly ground pepper.
  • Then add the beans along with any juices in the pot. Spread them nicely over the greens.
  • Gently shake the baking dish just to lightly mix the contents but you want most of the beans to remain over the greens!
  • Preheat the oven to 180* C (350* F) Fan.
  • Bake for 40-50 minutes
  • 5 minutes before they are done, taste to make sure the seasoning is to your satisfaction. If not, season to taste.
  • Serve with lemon. It really suits this dish even though it has tomatoes.
  • Feta cheese also suits this dish perfectly but also good quality yogurt from sheep milk. If you can’t find any yogurt from cow’s milk is good too.
  • Of course you can use only spinach instead of adding sorrel and chard or even add less spinach and more of the other greens, depending on your tastes!
  • You don’t have to add the chervil and harwort if you don’t like them… but they really add so much aroma and flavor to the dish!!

 Happy Cooking!!!!

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