Yigandes Plaki - Greek Baked Beans & Tomato Casserole

Total Time: 3 hrs 20 mins Preparation Time: 5 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 4
• 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 tomato, 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)

Recipe

• 1 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.
• 2 preheat the oven to 325f (160c).
• 3 using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
• 4 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.
• 5 place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
• 6 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.
• 7 remove from the oven, cover, and allow to cool. serve warm or at room temperature.
• 8 when using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. this dish is not served hot.