Recipe - Fasolia Gigandes (Butter Bean Stew)

1 One half pound Dried butter beans
One half cup Pure olive oil
2 md Onions, finely chopped
1 Garlic clove, pressed
3 lg Ripe tomatoes, peeled
seeded & minced
Three fourths cup Tomato sauce
3 tablespoon Italian parsley, minced
Salt
Freshly ground black pepper
2 cup Water

Put the beans in a large pot and cover with water. Bring to a boil
over medium heat and cook, partly covered, for about 1 hour, or until
beans are almost tender. Drain and set aside.

Preheat the oven to 400F.

In a heavy saucepan, heat the oil and saute the onions until
translucent. Add the garlic, tomatoes, tomato sauce, parsley, salt
and pepper, and water. Simmer, covered, over low heat for about 20
minutes, until sauce starts to thicken. Transfer the beans to a
casserole or baking dish, pour the tomato mixture over, and stir.
Bake for about 40 minutes, until the beans are tender and the sauce
is thick. Serve warm or at room temperature.

Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by
Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip