Fasolia gigandes (butter bean stew)

Yield: 6 servings

Measure Ingredient
1½ pounds Dried butter beans
½ cup Pure olive oil
2 mediums Onions, finely chopped
1 each Garlic clove, pressed
3 larges Ripe tomatoes, peeled seeded & diced
¾ cup Tomato sauce
3 tablespoons Italian parsley, minced
\N \N Salt
\N \N Freshly ground black pepper
2 cups Water

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 400F.

In a heavy saucepan, heat the oil and saute 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.

Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by Karen Mintzias

Submitted By MARK SATTERLY On 03-02-95

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