Yigandes Plaki: Baked Beans & Tomato Casserole

Name: Yigandes Plaki: Baked Beans & Tomato Casserole
Ingredients: 1 pound of yigandes (or big lima beans), soaked for 12 hours, drained; 2-3 cloves of garlic, minced; 2 medium onions, finely chopped; 1/2 cup of olive oil; 1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes); 2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans); sea salt (optional); freshly ground pepper; 2 tablespoons of fresh parsley, chopped; 2 cups of water (1 1/2 cups if using canned tomatoes)

Yigandes Plaki: Baked Beans & Tomato Casserole was pinched from <a href="http://greekfood.about.com/od/maindishes/r/gigantesplaki.htm" target="_blank">greekfood.about.com.</a>

"Yigandes are similar to (but bigger than) dried lima beans, and this oven-to-table casserole combines them with tomatoes, onions, herbs, and spices to create a fabulous dish. This can also be served as a side dish or (on small plates) as a meze...."

INGREDIENTS

•

1 pound of yigandes (or big lima beans), soaked for 12 hours, drained

•

2-3 cloves of garlic, minced

•

2 medium onions, finely chopped

•

1/2 cup of olive oil

•

1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)

•

2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)

•

sea salt (optional)

•

freshly ground pepper

•

2 tablespoons of fresh parsley, chopped

•

2 cups of water (1 1/2 cups if using canned tomatoes)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes