Yigandes Plaki - Greek Baked Beans & Tomato Casserole

Ingredients

• 1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)
• 2-3 garlic cloves, minced
• 2 medium onions, finely chopped
• 1/2 cup olive oil
• 1 lb of ripe tomato, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
• 2 small vegetable bouillon cubes
• sea salt (optional)
• fresh ground pepper
• 2 tablespoons fresh parsley, chopped
• 2 cups water (1 1/2 cups if using canned tomatoes)

Directions

1. 1

   Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.

2. 2

   Preheat the oven to 325F (160C).

3. 3

   Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.

4. 4

   Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.

5. 5

   Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.

6. 6

   Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.

7. 7

   Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.

8. 8

   When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.