Oven Baked Giant Beans With Two Types Of Oregano

1. 1

   Soak the beans overnight or for at least 8 hours

2. 2

   Remove from soaking liquid, and place in a pot with ample fresh water

3. 3

   Bring to a boil over high heat, discard the foam that gets created on top, then reduce the flame to low and simmer the beans for approximately 1 1/2 hour, or until al dente

4. 4

   About 15 minutes before removing the beans from the heat, season with salt

5. 5

   Drain and reserve the boiling liquid

6. 6

   As the beans simmer, heat the 4 tablespoons olive oil in large skillet over medium heat, and saute the leeks, onions and carrots for about 5 mins

7. 7

   Roughly chop the canned tomatoes and add them in the skillet

8. 8

   Preheat the oven to 190 C

9. 9

   Place the beans and mixture in an ovenproof baking dish

10. 10

    Add a cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and the liquid of the canned tomatoes

11. 11

    There should be a fair amount of liquid in the dish. Season with the salt, pepper, and oreganos

12. 12

    Cover the dish with oven paper and bake for about 1 hour, or until the beans are very tender and their centers creamy

13. 13

    Serve with feta

* Per serving · 4 servings · Values may vary.

No additional tips available.