Recipe: Fasolia Gigandes (Butter Bean Stew) (Greek)

FASOLIA GIGANDES (BUTTER BEAN STEW)
Adapted from: Sofi's Aegean Kitchen: A Light Approach to Traditional Greek Home Cooking by Sofi Konstantinidis
Servings: 6

1 1/2 pounds dried butter beans
water
1/2 cup pure olive oil
2 medium onions, finely chopped
2 cups water
3 large ripe tomatoes, peeled, seeded, and diced
3/4 cup tomato sauce
3 tablespoons minced Italian parsley
1 garlic clove, pressed
salt and freshly ground black pepper

Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender. Drain and set aside.

Preheat the oven to 400 degrees F.

In a heavy saucepan, heat the oil and saute the onions until translucent.

Add the 2 cups water, tomatoes, tomato sauce, parsley, garlic, and the salt and pepper. Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken.

Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir.

Bake for about 40 minutes, until the beans are tender and the sauce is thick.

Serve warm or at room temperature.