Fasolia Gigandes (Butter Bean Stew)
Yield
6 servingsPrep
80 minCook
40 minReady
120 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beans
dried butter beans |
|
| ½ | cup |
olive oil
pure |
|
| 2 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| 3 | large |
tomatoes
, seeded, diced |
|
| ¾ | cup |
tomato sauce
|
|
| 3 | tablespoons |
italian parsley
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beans
dried butter beans |
|
| 118 | ml |
olive oil
pure |
|
| 2 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
pressed |
|
| 3 | large |
tomatoes
, seeded, diced |
|
| 177 | ml |
tomato sauce
|
|
| 45 | ml |
italian parsley
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 473 | ml |
water
|
|
Directions
Put the beans in a large pot and cover with water.
Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender.
Drain and set aside.
Preheat the oven to 400℉ (200℃).
In a heavy saucepan, heat the oil and sauté the onions until translucent.
Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water.
Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.
Transfer the beans to a casserole or baking dish , pour the tomato mixture over, and stir.
Bake for about 40 minutes, until the beans are tender and the sauce is thick.
Serve warm or at room temperature.
