Recipe#6716

Title: FASOLIA GIGANDES (BUTTER BEAN STEW)

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

   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.