Giant Beans Baked With Roasted Red Peppers And Past

Name: Giant Beans Baked With Roasted Red Peppers And Pastourma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bag (1/4 pound) Greek giant beans or butter beans; 1/2 cup water; 3 tablespoons plus 1/2 cup extra virgin Greek olive oil; 1 large red onion, finely chopped; 1 large garlic clove, finely chopped; 4 large roasted red bell peppers, preserved in olive oil; Salt and freshly ground black pepper to taste; 2 bay leaves; 4 to 6 slices pastourma to taste; 2 to 3 tablespoons balsamic vinegar to taste

Servings: persons

1
Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
2
As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and saute the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
3
Preheat the oven to 350u00b0F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
4
In the meanwhile, prepare the pastourma: Cut away the
5
or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 bag (1/4 pound) Greek giant beans or butter beans, 1/2 cup water, 3 tablespoons plus 1/2 cup extra virgin Greek olive oil, 1 large red onion, finely chopped, and more.

Yes, Giant Beans Baked With Roasted Red Peppers And Pastourma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Giant Beans Baked With Roasted Red Peppers And Pastourma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions