Fasolia Gigandes (Butter Bean Stew)
1 1/2 lb Dried butter beans 1/2 c Pure olive oil 2 md Onions, finely chopped 1 ea Garlic clove, pressed 3 lg Ripe tomatoes, peeled -- seeded & diced 3/4 c Tomato sauce 3 tb Italian...
Ingredients
- 11/2 lb dried butter beans
- 1/2c pure olive oil
- 2md onions, finely chopped
- 1ea garlic clove, pressed
- 3lg ripe tomatoes, peeled
- 3tb italian parsley, minced
Directions
- 1
1 1/2 lb Dried butter beans 1/2 c Pure olive oil 2 md Onions, finely chopped 1 ea Garlic clove, pressed 3 lg Ripe tomatoes, peeled -- seeded
- 2
Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender
- 3
Drain and set aside
- 4
Preheat the oven to 400F
- 5
In a heavy saucepan, heat the oil and saute the onions until translucent
- 6
Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water
- 7
Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken
- 8
Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir