Traditional Giant Beans Browned in the Oven with Voion

Delicious, traditional giant beans browned in the oven, full of aroma, from chef Giorgos Tsoulis!

Ingredients

• 2¾ cups Voion Giant Beans
• 1 large onion, cut into thin vertical slices
• 2 cloves garlic, finely chopped
• 3⅓ cups crushed tomatoes
• 2 Florina peppers, cut into thin vertical slices
• 1 stick of celery, chopped
• 2 carrots, cut into thin vertical slices
• ½ bunch of dill, chopped
• ¾ cup olive oil
• salt
• pepper

Instructions

1. Preheat the oven to 350ºF (180°C).
2. Soak the giant beans the night before in a large bowl with plenty of cold water.
3. Drain the giant beans and pour them into a deep saucepan, fill it with water and simmer for 40-50 minutes until soft, skimming the foam at regular intervals.
4. Strain and reserve ¾ cup of the boiling water.
5. In a small frying pan, pour half the olive oil and heat over medium heat. Add the onion, garlic, bell peppers, celery, and carrots and cook for 5 minutes until caramelized.
6. Empty the giants into an ovenproof dish, add the vegetables, the crushed tomatoes, the remaining olive oil, the boiling water, the dill, salt and pepper on top.
7. Bake for 50-60 minutes until the giants are tender and well cooked.
8. Serve the giant beans hot from the oven.