This by far has to be one of my favorite protein packed gluten-free Greek dish which satisfies vegans and non-vegans alike. So if you’re looking for a delicious vegan gigante baked bean dish with tomatoes, I hope the following recipe satisfies your palate.
- 1 3/4 cups or 14 oz. or 400 g Greek gigantes or large dried white beans aka giant beans
- 2/3 cup or 1/4 pint or 150 ml extra virgin olive oil
- 2 or 3 onions, chopped
- 1 celery stick, thinly sliced
- 2 carrots, peeled and cubed
- 3 garlic cloves, thinly sliced
- 1 tsp or 5 ml dried thyme, and if you like oregano (I don’t!) add a tsp of this as well
- NOW THIS IS MY PREFERENCE — fresh tomatoes that are going soft in your fridge (peeled, of course), but for those who don’t have a preference (I think fresh over canned is always better) use 14 oz. or 400 g chopped tomatoes
- 2 tablespoons or 30 ml tomato puree (paste) diluted in about 1 1/4 cups or 300 ml hot water
- 1/2 tsp or 2.5 ml sugar (to reduce acidity)
- 3 tablespoons (I am not great at measuring, I just eye ball it – so use as much or as little as you like) of finely chopped parsley
- salt and ground black pepper to taste
- Place the beans in a large bowl, cover with plenty of cold water, then leave to soak overnight. The next day, drain and rinse beans under cold water and drain again.
- Tip the beans into a large pan, pour in plenty of cold water to cover, then bring to the boil. Cover the pan and cook the beans until they are almost tender. Gigantes are not like other beans – they cook quickly, so keep testing them after they have been cooking for 30 or 40 minutes. If you over cook them, they will disintegrate.
- When the beans are cooked, tip them into a colander and drain, discarding the cooking liquid, and set them aside. Preheat oven to 180 degrees Celsius or 350 degrees Farenheit.
- Heat the olive oil in the clean pan, add the chopped onions and saute until light golden. Add the celery, carrots, garlic and dried herbs and stir with a wooden spatula until the garlic emits the most amazing aroma ( I love the smell of garlic infused in olive oil over the stove).
- Stir in the tomatoes, cover and cook for 10 minutes. Pour in the diluted tomato puree, then return the beans the pan. Stir in the sugar and parsley (leave some parsley for garnish when serving) with a generous amount of salt and pepper ( I don’t measure, just eyeball it).
- Tip the bean mixture into a baking dish and bake for 30 minutes, check the beans once or twice and adding more hot water if they look dry. The surface should be lightly scorched and sugary.
Enjoy! #govegan and nourish your body with wholesome food.