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Gigantes Baked with Roasted Garlic and Tomatoes
Soaked and simmered Greek giant beans baked under parchment with oven-dried balsamic plum tomatoes, a squeezed head of roasted garlic, browned onion and leek, rosemary and fresh oregano until buttery and soft.
- YieldServes 6 to 8
- Hands-on1 h 10 min
- Total12 h 47 min
- Difficulty
Ingredients
- 450 gdried Greek gigantes beans, picked over and rinsed
- 160 mlextra-virgin Greek olive oil, plus more for drizzling, if desired
- 2 tspsugar, or 2 tbsp honey or petimezi (grape molasses)
- 60 mlGreek or other balsamic vinegar
- 20plum tomatoes, halved lengthwise
- 1 headgarlic, whole
- 2large red onions, finely chopped
- 1large leek, trimmed, washed well and chopped
- 4 clovesgarlic, minced
- 3 sprigsfresh rosemary
- 25 gfresh oregano leaves, chopped
- to tastesalt and freshly ground black pepper, added after baking
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