Otherwise known as butter beans, Lima beans, gigantes Prespon. The word ‘gigantes’ derives from Greek meaning ‘giants’ and obviously it is used because of the size of these beans.
This a slightly different recipe from my ‘Butter Beans’ one but equally tasty.
Please note that the below quantities are good for 8 people or a party.
I hope you enjoy it!
Here you can find more of my Pulses Recipes.
- 800g Fasolia Beans , Giant butter beans
- 160ml EVOO , Extra Virgin Olive Oil
- 400g Tomato Pulp , canned
- 400ml Tomato Passata
- ½ cup Cherry Tomatoes , halved
- 3 Carrots , medium size, quartered lengthwise and thinly cut, about 2 mm
- 3 sticks Celery , large ones, quartered lengthwise and thinly cut, about 2 mm
- 2 Yellow or Red Onions , minced in 2-3mm dices
- 1 cup fresh Parsley , roughly chopped
- 300ml Orange juice
- 400ml water from the one used to boil the beans
- 2 tsp Sweet Smoked Paprika
- 2 tsp sweet Paprika
- 1 tsp bay leaves , ground to powder
- 2 tsp dry Coriander , ground to powder
- 1 tsp Chili flakes
- 3 Tsp Sea Salt
- 1 tsp freshly ground Black Pepper
- From previous night soak the Beans in water, for 12-24 hours.
- Place the beans in a large pot or casserole and fill with water to be 5 cm above their level. On high heat bring the water to a boil and simmer for about 1 hour, to be soft but not falling apart, with the lid of the pot askew. Avoid cleaning the foam created in the water.
- Turn off the heat and keep the Beans in the pot with the water until later needed.
- In the meantime, and towards the end of the boiling of the beans, turn the oven to 180°C, air circulation, and place the rack in the middle.
- Take a large and deep oven-proof dish and add the cut carrots, celery and onions, along with the parsley, tomato pulp and passata, the two types of paprika, bay leaves and coriander powder, chili flakes and pour on top the orange juice and the oil. Mix well.
- Add the butter beans along with the saved water from their boiling and toss carefully.
- Place the dish in the oven and cook for 1 hour covered with foil, then uncover and cook for further 45’ to an hour aiming that most of the liquid has evaporated. While uncovered carefully stir 2-3 times and if dry add more water.