*  Exported from  MasterCook  *
 
                    FASOLIA GIGANDES (BUTTER BEAN STEW)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Greek
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 parsley, minced
                         Salt
                         Freshly ground black pepper
    2       c            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
  
 
 
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