Giant beans


  • ½ a kilo Giant beans
  • 3 medium dry onions
  • 1 ½ cup of olive oil
  • 1 cup of fresh tomato sauce or small tomatoes
  • red pepper
  • parsley
  • oregano
  • salt



Boil the beans in the casserole in an 1 bean to 3 cups of water analogy till they soften but don’t melt them (about half an hour Plaque and an hour Giant-Elephants in the pot, and almost 2 hours in the casserole).

At the same time, roast brown the onions in slices with oil and add tomato, parsley, oregano, red pepper and some water. Boil the sauce for some minutes. Put the beans (carefully not to have been drought) in a fire resist utensil and pure the sauce on them.

Bake them in an oven in the 200 degrees for about 40 minutes.

HOW TO WASH THEM DOWN: White cheese, olives, wine.