Zuzana Chvátalová
Řecké pečené fazole
Má oblíbená jídla před téměř 8 roky
Ingredience
- 500 g giant Greek white dried beans or dried large butter beans
- Water
- 2 1/2 cups bean cooking liquid
- 1/3 cup olive oil
- 2 medium-sized onions, chopped
- 2 large garlic cloves, sliced
- 400 g fresh tomatoes, skinned, seeded and cubed or canned diced tomatoes
- 3 tsp tomato paste
- 2 large red bell peppers, cut into thick strips
- A pinch of sugar
- Salt
- 1/4 tsp boukovo or dried red pepper flakes
- 2 fresh red hot chilies (optional)
- 2 Tbsp fresh flat-leaf parsley including stalks, chopped, plus extra to serve (only leaves)
Postup
Soak the dried beans by placing them in a large bowl and filling it with tap water so that the beans are completely covered. They need to be soaked for 12-16 hours. It's better to do this overnight.
Drain them in a colander and rinse them very well under running water. Then put them in a large pot, cover them with water and bring to the boil over high heat. Turn down the heat to low and let beans cook for about 1 hour until they're soft but not cooked all the way. Ten minutes before they're done sprinkle some salt in the water. Don't add salt as soon as you start cooking the beans because they will become tough.
Drain the beans and reserve their cooking liquid.
Preheat your oven to 200 degrees Celsius.
Meanwhile start preparing the sauce.
To prepare the chilies cut them lengthwise, remove membranes and seeds with the tip of your knife, wash them under running water and finely slice them*.
In a medium-sized saucepan heat the olive oil over medium-high heat and add the onions. Sauté for 3-4 minutes until softened and add the garlic. Sauté for further 1 minute and add the tomatoes, tomato paste, parsley, sliced chilies, pinch of sugar, salt and red pepper flakes (boukovo). Stir everything around the saucepan and pour 2/3 cup of fresh water. Stir again and let it come to the boil. Immediately turn the heat down to low and let sauce simmer for 20 minutes. Five minutes before the sauce is ready add the red bell peppers and stir. When sauce is ready remove from heat and set aside.
Transfer the cooked beans into a large ovenproof glass or ceramic baking dish (I used a 36cm x 25cm ceramic baking dish) and pour the sauce all over the beans. Stir everything around so that the beans get coated with the sauce and add 2 1/2 cups of the reserved bean cooking liquid into the baking dish. There should be enough liquid in the dish to cover the beans. Put baking dish carefully on the lower rack of the oven and bake for 45 minutes until beans are soft, almost falling apart on the inside and a bit crunchy and golden brown on the outside.
Remove from oven, sprinkle with some chopped parsley and serve.