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Grec-Mex Baked Giant Beans
Plump gigantes simmered until nearly tender, then baked under parchment in a sweet-sharp sauce of caramelised onion, tomato, pine honey, cumin and chile until jammy. Fresh cilantro lifts it at the end.
- YieldServes 6
- Hands-on1 h
- Total10 h 38 min
- Difficulty
Ingredients
- 450 gdried giant beans (gigantes), soaked overnight and drained
- 2 leavesbay leaves
- 2 tbspextra-virgin Greek olive oil, plus a little to oil the baking dish
- 2large red onions, finely chopped
- 6 clovesgarlic, chopped
- to tastesea salt and freshly ground black pepper
- 1 candiced tomatoes, 425 g can, about 2 cups, with their juice
- 10sun-dried tomatoes, soaked, drained and chopped; keep the soaking liquid
- 2fresh chiles, left whole or seeded and chopped (or 1 scant tsp red pepper flakes)
- 80 mlGreek pine honey, 1/3 cup
- 2 tbspred wine vinegar, up to 3 tbsp, to taste
- 2 tspground cumin
- 1 bunchfresh cilantro, small bunch, chopped
- to tastechile-infused olive oil, for drizzlingoptional
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