Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼
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- čas přidán 29. 10. 2010
- Serve Greek Gigantes with PDO extra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button.
Giant Beans Baked with Honey and Dill
6-8 servings
1 pound/500 g. dried Greek giant beans, soaked according to package directions
3 cups peeled, seeded, and grated plum tomatoes
2 medium-sized red onions, peeled and finely chopped
3 Tbsp./45 ml honey
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup loosely packed chopped fresh dill
2 cups/480 ml water
¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar
½ cup/120 ml olive oil
2 Tbsp. tomato paste
1. Soak the beans overnight.
2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans.
3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.)
4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine.
5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.
This is the Greek Food Channel www.dianekochil...
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below). - Jak na to + styl
Of all the bean recipes I've tried in my life the Greek giant bean idea is by far the best. The Greeks started our civilization, and they still have some good stuff to prove it! 🥂🎉
This is one of my all time favorite recipes! (Along with one of my all time favorite cooks!) All Diane's food is fabulous. No nonsense and truly delicious. I'm so grateful for her taking time to share her wisdom. 😊
Wonderful recipe!
Your presentation is so graceful and floods my longing for Greece.
If you are suffering from gas, you should boil the beans at least once before cooking in the pressure cooker and pour out the water
It is nice to cook the beans with bay leaves and some all spice berries.
After cooking throw them away.
.For vegans - replace the honey with silan (date honey)
Love Greek food.
I know you posted years ago, but this is indeed a wonderful dish! I have made a few times now. It's easy, though I had to make several subsitutions: balsamic vinegar, local honey, and cannelini beans (even online I can't get good butter beans). I've made with those beans in the pouch or canned and that works nicely too. This is good for breakfast on toast, or any other meal.
Another authentic, delicious-looking recipe!
I like Diane's version, but I'll throw my variation in the ring as well: once cooked, add some orange juice and orange zest, spread out fairly thin (two-bean height :-) on a broiler pan,top with a few cut-up slices of bacon, and broil until the bacon has browned ... maybe leave out the dill.
One of my very favorite Greek dishes!
Omg I love these. I've never been able to get them to taste the same as in Greece. Yummy!
I had Lima beans and they took FOREVER to get soft, even after soaking overnight And baking for 3 hours. I ended up putting them into a slow cooker overnight plus three hours the next morning ... finally soft and I improvised on the spices and honey amounts. Tastes delicious! Next time I will do it differently.
What a wonderfully satisfying looking dish. I love dishes where you can just throw the ingredients together and get on with your life! 😉
I'm going to try it, but will probably "cheat" and use canned butter beans, halve the amounts and I'm hoping that balsamic vinegar will work instead of the vinegar used in the recipe, which I'm pretty sure isn't available in the U.K.
This was utterly delicious - as good as some of the γίγαντες I've had in Greece - even without the honey.
In the end I had to cook mine for two hours, so I'll use slightly less liquid next time, or slightly higher heat. And maybe skip the tomato paste.
But what a great, straightforward and watchable video recipe ! I found it in Greek, too (so I knew how much a 'sigma cup' of oil was… !) It would be cool if you included links to toggle between the English and Greek versions of all your recipes. Ευχαριστώ πάρα πολύ.
Really lovely, can I come over for dinner
Looks really yummy
I have seen many videos of this recipe, but this is the first one using a pressure cooker. It certainly does save time to precook the beans this way, but it also takes a lot of experience to know how long to cook the beans this way, starting from dry, and without salt or baking soda. The very good tip shown here is to not try and cook them all the way through in the pressure cooker, but to add more water into the pan with the other ingredients, where they finish cooking more slowly, and you can check on them periodically. This recipe saves the overnight soaking so it can be prepared and served on the same day.
That looks so delicious!! thank you, Diane, for sharing.
This woman is a godsend.
I love your style, you are very elegant and your recipies are delicious !
Indeed, not the tiniest splash of tomato paste on that pristine white dress. A true greek goddess!
Excellent recipe!
Yiasou, beautiful recipe. I just came across your channel and love it. Go Peloponisos!!!
Looks divine!!
This looks wonderful! I just ordered another 5 lbs. of giagandes beans and will make this for Christmas dinner along with my more traditional prime rib. Should go well. I love Mediterranean cuisine but am not versed well in it. Now, I 'm going to start learning how to cook it, thanks to you! Very nice tutorial!
lovely beans darlin😉
είναι υπέροχο η μόνη ένσταση είναι ότι το μέλι δεν πρέπει να έκτη θεια σε υψηλή θερμοκρσια
YOU NAAAAAAAAAAAME IT!!!!!!
You NAME IT!
eyxaristw...o,ti akrivws epsaxna!
What make/brand is your pressure cooker? I have been trying to find one with a push button release, here in the UK...with no luck! Thanks :)
Why is the label of the olive oil blurred out?
@Wysiwygnuttyjo51 Hi the pressure cooker is a tefal jamie oliver clipso pressure cooker, available from lakeland. it is quite pricy though at £139.99. Hope this helps.
uhh 🙄 that top or dress is great and all in fact I would totally wear it but it’s a little risqué low cut for a cooking demo, it’s something I would wear to a wine tasting not to boil bread in!
Fiona O'Keefe I know. Great cook and channel but I wish these ladies would stop with the need to show the cleavage on a cooking show!
I thought it's perfectly fine to wear, sounds a bit like a you problem tbh
Bottom line I would like to meet you