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Gigantes with Tomatoes and Greens
Greek giant butter beans slow-cooked with tomatoes, garlic, and chard until tender and bubbling.
Vegetarian
High Protein
Slow Cooked
Greens
Greek Cuisine
Estimated Nutrition
Calories
621.6
kcal / serving
2486.2 kcal total
Carbs
76
g
per serving
304.1 g total
Fat
22.1
g
per serving
88.5 g total
Protein
29.6
g
per serving
118.4 g total
Cook Time
160
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Tomato Purée
LegumesPulses
500
g
Gigantes Beans
dried, or butter beans, soaked overnight
NutsSeeds
2
cloves
Garlic
chopped
0.5
tsp
Sweet Paprika
1
tsp
Salt
1
unit
Black Pepper
freshly ground to taste
1
handful
Parsley
fresh, chopped
1
handful
Mint
fresh, chopped
OilsFats
90
ml
Olive Oil
used in stages
Vegetables
1
piece
Onion
chopped
400
g
Chopped Tomatoes
tinned
350
g
Chard
or spinach, washed
Method
1
Drain the beans, cover with fresh water, and boil for 1.5 to 2 hours.
2
Soften the onion and garlic in 30ml of olive oil for 5 minutes.
3
Stir in the paprika, tomato purée, canned tomatoes, 100ml water, salt, and pepper.
4
Simmer the sauce for 30 minutes and stir in the chard before removing from heat.
5
Preheat the oven to 160°C.
6
Drain the cooked beans and mix with the tomato sauce, 30ml olive oil, and fresh herbs.
7
Transfer to a casserole pan, drizzle with remaining 30ml olive oil, and bake for 35 to 40 minutes.