Oven baked giant beans are among the favourite foods of my childhood. Now that Fall has arrived and the weather is getting colder, I’m testing a new version of my mum’s giant beans, adding leeks and 2 types of Daphnis and Chloe oregano to her original recipe. I selected the flowery marjoram-oregano from Cephalonia for its freshness and the one from Taygetus for its pepperiness. Beans aren’t light on our stomachs so adding some oregano acts as an aid to digestion.
400g giant beans
1 leek (thinly sliced)
1 red onion (roughly chopped)
2 carrots (sliced)
a can of whole peeled tomatoes
2 types oregano
Soak the beans overnight or for at least 8 hours.
Rinse and place in a pot with plenty of fresh water.
Bring to a boil over high heat, discard the foam that gets created on top,
then reduce the flame and simmer for 1 ½ hour. 15 minutes
before removing the beans from the heat, season with salt.
Drain and reserve the boiling liquid.
Heat the 4 tbsp olive oil in large skillet over medium heat.
Sauté the leeks, onions and carrots for about 5mins.
Roughly chop the tomatoes, add them in the skillet
and let cook for another 5mins.
Preheat the oven to 190 C.
Place the beans and sauce in an ovenproof lided baking dish.
Add enough of the reserved liquid to cover the beans.
Season with salt, pepper, and the oreganos.
Cover and bake for about 1 hour,
or until the beans are very tender
and their centers creamy.
Serve with roasted bred slices and feta.