Baked Gigantes in Tomato Sauce
| Prep Time: 60 min | Serves: 8 |
| Cooking Time: 60 min | Yield: 8 servings (or more as a side dish) |
Look for gigantes, beans as big as your thumb, in Greek groceries; they don't fall apart during cooking. We found ours in a market that specializes in Mediterranean foods. Substitute large lima beans if you can't find gigantes. Yield: 8 servings (serving size: about 1 cup) The recipe is from Cooking Light and is accessible here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592323&adsqs=raid:1724756 Nutritional Information Calories: 325 (20% from fat) Fat: 7.3g (sat 1g,mono 5g,poly 0.8g) Protein: 15g Carbohydrate: 52.1g Fiber: 14.5g Cholesterol: 0.0mg Iron: 5.5mg Sodium: 643mg Calcium: 112mg
Ingredients
- 1 lb Lima Beans, Dry
- 1/4 cup Extra Virgin Olive Oil
- 3 cups Onion, Chopped
- 1 cup Chopped Celery
- 1 cup 1 Cup Chopped Carrots
- 3 cloves Garlic Clove
- 2 tsp Oregano, Dried
- 28 oz Crushed Tomatoes, canned
- 1/4 cup Parsley, Raw Fresh
- 2 tbsp Dill Weed, Fresh
- 2 tsp Honey
- 1 1/4 tsp Salt
- 1/2 tsp Ground Black Pepper
Directions
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.
Preheat oven to 325°.
While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and minced garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole coated with cooking spray. Bake at 325° for 1 hour.