Beans in the oven EN

Wonderful mom's recipe. As always she had the most delicious version!

In Greece this type of bean is called giant because it is the biggest bean. You can cook the recipe with the bean you like of course.

My sister-in-law Eleni adds cayenne pepper instead of sweet paprika because they like their food spicy.



Ingredients for 5 servings


500g large beans
2 large carrots, sliced
2-3 bunches of celery
6-7 whole peppercorns
5-6 medium onions sliced
3 garlic cloves minced
2/3 cup olive oil (1 cup = 240ml)
1 can of crushed tomatoes (400gr)

1 tablespoon concentrate tomato

1/2 cup of chopped parsley
3-4 tomatoes sliced ​​1 cm
Sweet paprika
Oregano
Salt and pepper
A bit of sugar



Soak the beans for 24 hours in plenty of water.

Place the beans in a large pot with plenty of water, celery and peppercorns.

Let them simmer until they soften (about 40' depending on the beans). Αt the last 15 minutes add the carrots.

In a large frying pan, fry the onions with some oil. Low the heat and cook them for about 5' stirring occasionally. Add 1 teaspoon of sugar and continue cooking for about 5' more. When they are ready add salt and pepper.

In a large baking tray put the beans with 2/3 cup of their water, some oil, garlic, crushed tomatoes, concentrate tomato, salt and pepper.
Spread the sautéed onion and sprinkle plenty of paprika.

Place the tomato slices on top, add some oil and sprinkle some salt, sugar, pepper and plenty of oregano.

Bake at 180°C for about 40' or until the tomatoes are lightly golden.