This is such a wonderful variation from the normal way we eat beans which is either Cuban style black beans or Mexican/Southwestern style pinto beans. I just can't tell you how wonderful these taste, especially with the freshly made sauce and then baked to perfection. I must thank Don from SortaChef for turning me on to this amazing dish. His site is wonderful and you must check it out right now! Wait! Read my post first, then go read through his amazing collection of recipes using a wood fire oven. Also, thanks to Pomi for sending me a variety of their boxed tomatoes to check out. I immediately thought of this dish to make using their fresh, boxed tomatoes straight from Italy.
A note on the safety of canned tomatoes
Most canned tomatoes {I've only found that Trader Joe's brand does not contain BPA or additives in their canned goods} are synonymous with high sodium and chemicals. They contain preservatives, citric acid, toxic BPA and other additives, we all know canned tomatoes are not a good alternative to fresh tomatoes. A great way to “kick the can” is to bring safe, healthy tomatoes to the table like Pomì!
Pomì is a brand of 100% all natural, BPA-free boxed tomatoes straight from Italy. It is packaged in a SIG Combibloc without preservatives, additives, water or citric acid and the tomatoes are never grown with pesticides or through the use of genetically modified seeds. Pomì is also rich in Lycopene, a powerful antioxidant which can help decrease a person’s risk for certain types of cancers, such as prostate and lung cancer. The Pomi tom's made my sauce taste oh-so fresh and wonderful.
I ended up with a very fresh and rustic tasting dish. I love when you can actually taste the realness of something. Yes, fresh tomatoes are best of course but with produce inflation this is a good alternative.
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This last time I made the gigantes, I didn't have any feta 🙁 I decided Feta is a must with these but alas, they are not pictured here. Sorry. Mommy brain disclaimer should be stamped on my blog. |
I have made Fasolia Gigantes before, once with this original method and twice in the slow cooker. I should say that these are the original and the lazy versions, but maybe that's redundant 😉
The slow cooker method is still wonderful but maybe not quite as flavorful since skipping the final baked in goodness. If you make them in the slow cooker, still saute the onion, carrot and garlic for 5-7 minutes then add everything to the cooker. Cook on the lowest setting for 8-10 hours.
Traditionally, in Greece these are baked in a big wood fire oven which is on my 'Must Have Immediately' list. A girl can dream can't she?
recipe from SortaChef
SERVES 6-8 COOKING TIME 90-120 minutesIngredients:
2 cups Greek giant beans (if you can't find them, use Great Northern beans)
1 large sweet onion, coarsely chopped
2 large carrots, coarsely chopped
3 large cloves garlic, minced
1½ teaspoons Greek oregano
1½ teaspoons thyme
2 ounces of Greek olive oil, divided
1-28 ounce can plum tomatoes
1 tablespoon tomato paste
1½ teaspoons salt (preferably grey sea salt)
½ teaspoon fresh cracked black pepper
2 teaspoons sugar
Crumbled feta and flat leaf parsley or fresh thyme for garnish
MAKING THE FASOLIA GIGANTES
*Soak beans …
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