Savory Greek Beans (Fasolia Gigantes)

Number of Servings: 12


    2 cups dried white beans (Great Northern or cannellini), rinsed
    8 cups water

    4 Tablespoons olive oil
    2 medium carrots, diced, about 1 cup
    1 medium onion, diced, about 1/2 cup
    3 cloves garlic, minced
    1 6-ounce can tomato paste
    1 teaspoon dried thyme or 2 teaspoons fresh
    1 teaspoon dried oregano or 2 teaspoons fresh
    salt and pepper to taste


I used to buy these in a jar from Trader Joe's, but now I make my own. They're delicious cold over a salad or on toast, and we sometimes serve them as a pasta sauce (add a can of pureed tomatoes if you prefer a thinner sauce).


NOTE: To save time, use 2 cans of beans, drained and rinsed, and skip the next step.
You can also soak dried beans overnight to cut the cooking time.
Place the rinsed beans in a large stock pot and cover with water, about 8 cups. Boil for an hour. Beans will still be slightly firm.
After 45 minutes, heat a large sauce pan over medium-high heat. Once hot, add the olive oil, then when the oil is hot, add the onions. Cook for five minutes, stirring often, then add the carrots. Cook another five minutes, then add the garlic. After two minutes, add the tomato paste and stir well. Cook five minutes. Add the dried spices (if using fresh, add them at the end).
Drain and rinse your beans. Add them to the sauce pan and cover with water by 1 inch. Cook for 30 minutes, or until beans are tender and most of the water has been absorbed. Add fresh herbs (if using), salt and pepper.

Makes 12 half-cup servings. Serve warm or cold".

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