Tomato and Feta Casserole with Gigantes Beans

Tomato and Feta Casserole with Gigantes Beans

Just yum! One of the tastiest dishes I have made recently. Adapted from Closet Cooking, I used gigantes beans instead of the cod that Kevin's recipe called for. Such a perfect spring meal, and how can I resist the excellent sheep milk Feta cheese and beautiful colossal Kalamata olives from the Perfect Bakery, located at 116 Hamilton Road here in London, Ontario. They have the best olives and Feta in the city. It's also a pleasure to grow fresh herbs outside too that are an ideal addition to meals. You must try this creation. Nourishing and creative, you can't go wrong with this dish. Your carnivorous friends won't miss the meat at all.


Tomato and Feta Casserole with Gigantes BeansTomato and Feta Casserole with Gigantes Beans
Recipe by
Adapted from Closet Cooking
Cuisine: Greek
Published on June 3, 2011

Rich, hearty and delicious Greek gigante bean and tomato casserole with fresh herbs, Feta cheese and Kalamata olives

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Ingredients:
  • 1 cup dried gigantes beans
  • 5 sun-dried tomatoes
  • 1 whole star anise
  • 1/4 cup dry white wine
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 small cloves of garlic, minced or crushed
  • 2 jalapeños, seeded and finely chopped
  • 1/2 to 1 teaspoon dried red pepper flakes
  • 2 large tomatoes, diced
  • 1 tablespoon fresh oregano, chopped (1 teaspoon dried)
  • leaves from 1 sprig of fresh thyme (1 teaspoon dried)
  • pinch of cayenne
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 2/3 cup Feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Soak the beans overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside.

  • Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. At the same time, soak the star anise in the white wine.

  • Heat the oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5 to 7 minutes. Add the garlic, jalapeños and dried red pepper flakes, and continue to stir until fragrant — about 1 minute.

  • Discard the star anise and pour the wine into the pan. Simmer for 5 minutes, then toss in the sun-dried tomatoes, fresh tomatoes, oregano, thyme and cayenne. Continue to simmer until the mixture begins to thicken — about 15 minutes.

  • Remove from heat and stir in the cooked gigantes beans, parsley, dill, Feta and olives. Season with salt and pepper. Transfer to a lightly buttered casserole dish and bake uncovered in a preheated 350° oven for 10 to 15 minutes or until most of the liquid has evaporated.

  • Serve hot or warm.

Makes 4 to 6 servings
More Greek recipes from my kitchen:
Greek Lentil Soup - Fakes
Baked Gigantes in Tomato Sauce
Greek Macaroni and Cheese
Greek Feta & Olive Frittata

Tomato and Feta Casserole with Gigantes Beans

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio accompaniment: Ben Harper

9 comments:

Priya (Yallapantula) Mitharwal said...

They sure look like gigantic beans. I agree, growing herbs in the house is the best. I just grow mint and basil for now :)

Barbara Larson said...

Hi, Lisa,
I'm new to your blog, and so happy to see the number of recipes you feature using beans and legumes. As a devotee of these nutritious foods, I'll follow your blog to see what new bean dishes you come up with in the future. Thanks!

bellini said...

It sounds so flavourful and a perfect way to enjoy beans or fish!!

M. @ V. Recipes said...

This looks so yummy! I love finding new ethnic recipes. Thanks for sharing!

Apu said...

Yum yum!! Delicious and healthy!!

Johanna GGG said...

gigantes beans are an interesting substitution for fish - I like the idea of their large chunks in the casserole - and love the flavours - sounds like a great success

lacaffettierarosa said...

I had a relatively similar casserole with shrimps at a Greek friend's place. I loved it, and this recipe is even better: even if I'm not a vegetarian, huge shrimps are not exactly everyday food.

The Food Hunter said...

This sounds really good. thanks for sharing.

Suzibells said...

One of our local farmers grew some fresh gigantes in her garden, shared the beans as well as this recipe. ABSOLUTELY FABULOUS!