Baked Beans in thick tomato sauce

Baked Beans in thick tomato sauce

Ingredients:
500 grams giant lima beans (or the biggest you can find), soaked for 12 hours and drained
2 to 3 cloves garlic, minced
2 medium onions, finely choppe
1 big carrot, sliced 
1/2 cup olive oil
500 grams tomatoes peeled and finely chopped or 400 grams canned tomatoes
2 cube broth stock
Salt
black pepper to taste
2 tbsps fresh parsley, chopped
2 cups water or 1 1/2 cups if using canned tomatoes

Preparation:
We add the beans to a pot with enough cold water to cover well.  We bring to a boil.  We reduce heat and we cook at a slow boil for 1 hour.  We Drain and we set aside.  We preheat the oven to 160C.  Using a wooden spoon, we sauté the carrot, the onion and the garlic in the olive oil until soft.  We add tomatoes (if using canned, we add all liquid as well), the broth stock cubes, salt, pepper, parsley and water and allow to boil gently for 10-30 minutes, until it begins to thicken.  We place the beans in an oven-proof pan.  We add the tomato mixture, we stir and spread the mixture out evenly.  We bake 1 1/2 to 2 hours, or until beans are soft. (We check the dish during cooking and if needed, we add a small amount of boiling water.) The dish will look crispy on top.  We remove from the oven, we cover and we allow to cool. Serve warm or at room temperature.

Notes:
1. Restaurants serve this as a meze in small portions.  But, because of the quantity in which it's fixed unless you're planning a selection of meze for a large gathering, it works better as a main dish.
2. It can be served with feta (white) cheese on the side.
3. Reheating: When using after refrigerating, please allow it to come to room temperature or heat briefly in the microwave. This dish is not served hot.

Itadakimasu!

Dix Love,

Re: Baked Beans in thick tomato sauce

Very easy to understand and read