MESSINIA STYLE GIANT BEANS BAKED (GIGANTES) WITH SPINACH & FETA
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.
Provided by Diane Kochilas
Categories dinner Lunch starter
Number Of Ingredients 12
Steps:
- Put the drained beans in a large pot with enough water to cover by 3 in/7.5cm and bring to a boil. Reduce the heat to medium-low and simmer the beans al dente, about 1 hour.
- Meanwhile put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, and then put a plate over the greens and a weight on top of the plate (such as a large can of tomatoes) and leave to drain for 1 hour.
- Heat the 2 tbsp olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350 F/175 C
- Combine the drained greens with the cooked onions, the herbs, and 1 cup/150 g of the feta in a large bowl. Drain the beans, reserving 4 cups/960 ml of the cooking liquid and add to the bowl. Add 1 cup/175 g of the tomatoes and toss to combine. Taste and add salt, if desired, and some pepper.
- Put the beans-and-greens mixture in a large ovenproof casserole or baking dish and mix in ¼ cup/60 ml olive oil and 2 cups/480 ml of the bean cooking liquid. Spread the remaining 1 cup/175 g tomatoes over the beans and sprinkle the remaining ½ cup/75 g of feta and the bread crumbs on top. Drizzle the remaining ¼ cup/60 ml olive oil over the surface and bake, covered with parchment then aluminum foil, until the beans are very creamy and soft, but not disintegrating. Depending on the age and condition of the dried beans, this could take anywhere from 1 to 2 ½ hours. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Remove the paper and foil about 30 - 45 minutes before removing the beans from the oven, so that the surface caramelizes and chars slightly. Serve hot or at room temperature, accompanied by pita bread.
GIANT BEANS WITH SPINACH, TOMATOES AND FETA
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas's wonderful new cookbook, "The Country Cooking of Greece." The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes. I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
Provided by Martha Rose Shulman
Categories soups and stews, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
- While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
- Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1460 milligrams, Sugar 7 grams
GIGANTES WITH TOMATOES AND GREENS
This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don't fancy going out to gather dandelions or sea kale.
Provided by Rick Stein
Categories Main course
Yield Serves 4-8
Number Of Ingredients 12
Steps:
- Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
- Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
- Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
- Preheat the oven to 160C/140C Fan/Gas 3.
- When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
- Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.
BAKED BEANS IN TOMATO SAUCE
White beans bake in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes. The result is a unique tangy, savory version of baked beans.
Provided by Elise Bauer
Categories Side Dish Bean Cannellini Bean Italian Navy Bean Tomato Sauce White Bean
Time 3h45m
Yield 10
Number Of Ingredients 14
Steps:
- Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.
- Drain the beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
- Stir in the parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste. Serve either hot or at room temperature.
Nutrition Facts : Calories 212 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 8 g, Protein 13 g, SaturatedFat 0 g, Sodium 251 mg, Sugar 8 g, Fat 2 g, ServingSize Serves 8-10 as a side, UnsaturatedFat 0 g
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
GREEK WHITE BEANS WITH TOMATO SAUCE AND FETA
Soft and tender white beans cooked in a rich and flavorful tomato sauce.
Provided by OliveTomato.com
Categories Main Course
Time 1h25m
Number Of Ingredients 7
Steps:
- Soak the beans overnight.
- Rinse them and place them in a pot. Put enough water to cover them. Bring them to a boil, then change the water and cover the beans again with water and boil for about an 45 minutes to an hour.
- Sauté the chopped onion in olive oil until translucent. Add the garlic and continue to sauté for about a minute. Add the beans and mix gently until they are covered with the olive oil.
- Add the tomatoes and about 1/2 cup hot water. Add pepper and salt to taste. Bring to boil and lower heat and simmer for about 25 minutes, until beans are soft and liquids are absorbed. Check and add water as needed.
- Remove from heat and let it cool. Serve with feta and bread or rusk.
CRISPY GRILLED FETA WITH SAUCY BUTTER BEANS
Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it's healthy too
Provided by Anna Glover
Categories Dinner, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
- Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
- Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.
Nutrition Facts : Calories 506 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
GREEK SPINACH WITH WHITE BEANS AND FETA
Steps:
- In a large skillet over medium high heat add oil and once hot add onions, garlic and mushrooms. Sauté until vegetables are almost tender but still have a little crunch.
- Add beans, tomatoes, pepper flakes, oregano, salt and pepper. Cook for five minutes to combine flavors and to reduce the liquid.
- Add spinach and cook just to wilt then add lemon juice and half the feta. Cook just to heat the mixture and remove to a serving bowl.
- Top with remaining feta cheese and serve.
Nutrition Facts : Calories 260 calories, Sugar 7 g, Sodium 646.5 mg, Fat 14.7 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25.2 g, Fiber 7 g, Protein 10.9 g, Cholesterol 16.9 mg
FRESH SPINACH WITH FETA AND TOMATOES
This a quick vegetarian recipe with fresh spinach, feta, and tomatoes that's ready in 15 minutes. Serve as a side or I have also eaten it as a main with crusty bread if I only want a light meal. Works over pasta as well.
Provided by Marianne
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Wash spinach and place into a pot while still dripping wet. Cover and cook over medium heat for 5 minutes. Drain excess liquid. Add tomatoes, feta cheese, and garlic and cook for another 5 minutes. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 9.1 g, Cholesterol 25.1 mg, Fat 6.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 4.4 g, Sodium 458.6 mg, Sugar 3.7 g
GREEN BEANS WITH TOMATO & FETA
Throw together creamy feta, juicy tomatoes and tender green beans to whip up this super simple side dish in just 10 mins
Provided by Katy Gilhooly
Categories Side dish, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.
Nutrition Facts : Calories 139 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
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