Giant beans with vegetables
Giant beans are one of the main ingredients in the monastery kitchen. They supply the monks body with proteins which are necessary during the long periods of fasting. Try this recipe from Mount Athos for giant beans in the oven with vegetables and you will have a fasting traditional food that will surprise you with taste.
We let the giants soak in water from the night before.
We boil the giants for 30 minutes (or as needed) until they are soft.
We chop all the vegetables and frizzle them in a pot with olive oil.
Then, we add the tomato juice, parsley and celery.
We dissolve the cube in water and add it to the pot.
We season well with salt and pepper and boil for about 10 minutes.
We put the giants in an ovenproof dish, add the contents of the pot and we mix well.
If necessary we add a little water and adjust the salt.
We cover the food with the tomato slices and sprinkle them with a little sugar and season well with salt and pepper.
We bake in a preheated oven at 180 degrees for about 30 minutes.
If we need to add water during cooking, then add boiled water so that the boiling of our food does not stop.
The initial cooking time varies from legume to legume.
