Giant beans in the oven
Giant beans in the oven are a cherished traditional fasting dish known for their hearty flavor and nourishing qualities. Monks have long prepared this dish during fasting periods, relying on its satisfying and nutritious appeal. Delve into the monastic recipe step by step and discover the art of crafting this wholesome and delicious meal. If you desire, you can accompany this Greek dish with a slice of freshly baked bread crafted here on Mount Athos.
We soak the giants beans from the previous night in warm water.
The next morning, we boil the giants again but this time in cold water. Let them boil until soft.
We strain them and put them in a pan.
We put oil in a pot.
We add the onion, garlic and sauté.
Once they are sauteed, we add the grated tomatoes, sugar, cinnamon, salt and pepper.
As soon as they come to a boil, we take the pot off the heat.
We pour the sauce into the pan with the giants.
We shake the pan so that the sauce goes everywhere.
We add the carrots, olive oil, parsley and 1 cup of water.
We put them in the oven at 180 degrees for about 40-45 minutes, until they stay with their sauce.
During baking, we must be careful that more water is needed. If needed, we will add hot water.
We can use paprika instead of black pepper.
