Greek Butter Bean Casserole Food

MY BIG FAT GREEK BAKED BEANS

My Big Fat Greek Baked Beans image

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Provided by Chef John

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h5m

Yield 10

Number Of Ingredients 17

Ingredients

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Steps:

Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g

GIANT BUTTER BEAN STEW

Giant butter bean stew image

This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast

Provided by Tonia Buxton

Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 1h45m

Number Of Ingredients 15

Ingredients

4 x 235g cans butter beans or 500g dried butter beans (cook according to pack instructions)
100ml Greek extra virgin olive oil
3 small red onions, finely sliced
2 large carrots, finely sliced
3 celery stalks with leaves, finely chopped
4 sundried tomatoes, sliced
1kg ripe tomatoes, skinned, deseeded and finely chopped
4 garlic cloves, chopped
1 tsp paprika
1 tsp ground cinnamon
2 tbsp tomato purée
1 tsp sugar
small pack flat-leaf parsley, finely chopped
small pack dill, finely chopped
100g feta (optional), crumbled

Steps:

Drain the canned beans, reserving 200ml of the liquid. Heat the oil in a large flameproof lidded casserole dish, and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the remaining ingredients, reserving half of the chopped herbs and feta (if using).
Heat oven to 180C/160C fan/gas 4. Cook over a gentle heat for a further 5 mins, then pour over the reserved liquid. Cover the dish and bake in the oven for 40 mins. Check occasionally that the beans are not drying out - add a little more water if needed.
Remove the lid and bake for 10 mins more. Can be made 2 days ahead and reheated. Stir through the reserved chopped herbs, season to taste, then crumble over the remaining feta just before serving.

Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 1.1 milligram of sodium

GREEK BEAN SOUP

Greek Bean Soup image

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

Provided by sb2boston

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 9h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

Steps:

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g

GIGANTES PLAKI

Gigantes plaki image

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Provided by Good Food team

Categories Dinner, Side dish

Time 2h20m

Number Of Ingredients 10

Ingredients

400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus more to serve
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve

Steps:

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE

Yigandes Plaki - Greek Baked Beans & Tomato Casserole image

This is a traditional vegetarian Greek dish. The main ingedients are of course, the huge beans & tomato.....try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. Recipe by: Nancy Gaifyllia.She says "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 mezether for a large gathering, it works better as a main dish" Time to make doesn't include soaking time. Posted for ZWT 4

Provided by Um Safia

Categories Beans

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)
2 -3 garlic cloves, minced
2 medium onions, finely chopped
1/2 cup olive oil
1 lb of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small vegetable bouillon cubes
sea salt (optional)
fresh ground pepper
2 tablespoons fresh parsley, chopped
2 cups water (1 1/2 cups if using canned tomatoes)

Steps:

Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
Preheat the oven to 325F (160C).
Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.

Nutrition Facts : Calories 284, Fat 27.3, SaturatedFat 3.8, Sodium 13.3, Carbohydrate 10.2, Fiber 2.4, Sugar 5.3, Protein 1.8

GREEK BUTTER-BEAN SALAD

Greek Butter-Bean Salad image

This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.

Provided by Lene8655

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ripe plum tomatoes
2 tablespoons chopped of fresh mint
1 garlic clove, roughly chopped
1 small lemon, juice of
3 tablespoons olive oil
2 (400 g) cans butter beans, drained
75 g pitted black olives
1 small red onion, thinly sliced
200 g feta, roughly cubed
salt & freshly ground black pepper
warm pita bread, to serve

Steps:

Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 9.3, Cholesterol 44.5, Sodium 1230.4, Carbohydrate 35.6, Fiber 9.1, Sugar 4.7, Protein 16.3

More about "greek butter bean casserole food"

GREEK BUTTER BEANS RECIPE - GIGANTES PLAKI (VEGAN) - REAL …

The Greek Butter Beans Recipe. As for the cooking method, the Greek "Plaki" refers to food being baked in tomato sauce. Like in this …
From realgreekrecipes.com
Estimated Reading Time 3 mins

Fill a large cooking pot with tepid water. Add 1 teaspoon of salt and add the butter beans. Let them soak for 24 hours before cooking.

Greek Butter Bean Casserole Food

MY BIG FAT GREEK BAKED BEANS

GIANT BUTTER BEAN STEW

This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast

GREEK BEAN SOUP

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

GIGANTES PLAKI

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE

GREEK BUTTER-BEAN SALAD

This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.

More about "greek butter bean casserole food"

GREEK BUTTER BEANS RECIPE - GIGANTES PLAKI (VEGAN) - REAL …

GREEK BEAN CASSEROLE (FASOLADA) – HONEST MUM

EASY AND HEALTHY GREEK BAKED BEANS - HEALTHY FITNESS …

RECIPE FOR GREEK GREEN BEAN CASSEROLE

GREEK BAKED GIANT BEANS AND TOMATO CASSEROLE - TODAY

GREEK-STYLE GIANT BAKED BEANS RECIPE | DELICIOUS.

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED ‘GIANT’ BEANS)

EASY GIGANTES PLAKI (GREEK BAKED BEANS) - MRS JONES'S …

GIGANTES PLAKI RECIPE | OLIVEMAGAZINE

GIGANTES WITH TOMATOES AND GREENS RECIPE - BBC FOOD

BUTTER BEAN AND VEGETABLE STEW RECIPE | DELICIOUS.

10 BEST BUTTER BEAN CASSEROLE RECIPES | YUMMLY

TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA) - MY …

GREEK BUTTER BEAN STEW - THE VEG CONNECTION

GREEK BAKED BUTTER BEANS | PETA LEITH.

GREEK BUTTER BEANS | CLUB HOUSE CA

GREEK BUTTER BEAN CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI

GREEN BEAN CASSEROLE PERFECTION! - RECIPETIN EATS

5 MOST POPULAR GREEK CASSEROLES - TASTEATLAS

BUTTER BEAN RECIPES GREEK - DANIELKOYE.COM

GREEK BUTTER BEANS | CLUB HOUSE CA

BUTTER BEAN CASSEROLE - RECIPES - PAGE 7 | COOKS.COM

GREEK BUTTER BEANS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI

GREEK BUTTER BEAN SALAD WITH TOMATOES, DILL, AND OREGANO RECIPE

GREEK BUTTER BEANS RECIPE - GIGANTES PLAKI (VEGAN) - REAL GREEK …

GREEK STYLE BAKED BEAN CASSEROLE WITH GARLIC CROUTONS

GREEK LAMB CASSEROLE | GREEK RECIPES | GOODTO

BUTTER BEAN CASSEROLE

GIGANTES PLAKI - GREEK-STYLE BAKED WHITE BEANS | OLIVE & MANGO

BUTTER BEAN CASSEROLE - RECIPES - PAGE 12 | COOKS.COM

BUTTER BEAN CASSEROLE WITH VEGGIES (VEGAN + GLUTEN FREE)

SUPER EASY GIGANTES PLAKI (GREEK BAKED BEANS) - SKINNY SPATULA

GIGANTES: ROASTED BUTTER BEANS FROM PRESPES LAKES - CARUSO.GR

GREEK BUTTER BEANS RECIPE - GIGANTES PLAKI (VEGAN) - REAL GREEK …

GREEK PORK AND BEANS - THE CHEF MIMI BLOG

HEALTHY GREEN BEAN CASSEROLE - MADE WITH GREEK YOGURT

GIANT BEANS BAKED WITH HONEY AND HERBS - DIANE KOCHILAS

GREEK GREEN BEANS (FASOLAKIA LADERA) - VICKI'S GREEK RECIPES

VEGETARIAN BUTTER BEAN CASSEROLE (GREEK STYLE) - YOUTUBE

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search