{"id":15412,"date":"2021-02-23T08:39:42","date_gmt":"2021-02-23T06:39:42","guid":{"rendered":"https:\/\/www.wisegreece.com\/v2?p=15412"},"modified":"2021-08-29T22:32:58","modified_gmt":"2021-08-29T19:32:58","slug":"wise-home-cooking-baked-giant-beans-with-mushrooms-ouzo","status":"publish","type":"post","link":"https:\/\/www.wisegreece.com\/en\/recipes-with-wise-greece-products\/wise-home-cooking-baked-giant-beans-with-mushrooms-ouzo\/","title":{"rendered":"Wise Home Cooking: Baked Giant Beans with Mushrooms & Ouzo"},"content":{"rendered":"

Our\u00a0beloved Chef Carolina Doriti,\u00a0prepared a traditional food using the\u00a0Wise Greece\u00a0products<\/a>, giant beans in the oven with tomato sauce, mushrooms and\u2026 ouzo! It will become on of your favorite dishes\u2026<\/p>\n

Ingredients for 4-6 portions:
\n<\/strong>250gr giant beans
\n3 tbsp olive oil + 1\/2 cup
\n1 onion, chopped
\n2-3 garlic cloves, chopped
\n\u00bd leek, chopped
\n2 carrots, thinly sliced
\n1 bay leaf
\n1 tbsp chopped celery (just the stalk)
\n3 tablespoons chopped fennel
\n1\/3 cup ouzo
\n220gr\u00a0Mushroom saganaki with ouzo & tomato by Terra Fyllida<\/a>
\n150gr fresh tomato grated or pulsed in a blender, or canned tomato pulp
\n2 tbsp tomato paste
\n\u00bd tsp sweet paprika
\n\u00bd tsp chili flakes
\n\u00bd cup water
\n\u00bd cup chopped fennel fronds
\n\u00bd cup chopped dill
\n1 \u00bd cup water from the beans (the water that the beans boiled in)
\nSalt
\nFreshly ground black pepper<\/p>\n

Cooking instructions:
\n<\/strong>Place beans in a large bowl and cover with plenty of fresh water. Soak overnight for 8-12 hours. Next day drain them, rinse them and place them in a large cooking pot. Cover again with plenty of fresh water, and bring to boil. Simmer for about 40-50 minutes or until beans are tender enough to eat. Once ready make sure you reserve the water that is left in there.
\nPreheat oven at 180\u00b0C.
\nPlace a large, deep skillet on medium-high heat. Add in 2-3 tablespoons olive oil and saute the onion and leek until soft and glossy. Add in the bay leaf, garlic, fennel and celery, stir and next add in the carrots. Season with salt and pepper to taste, stir for about a minute and then add in the ouzo and stir again. Add in the mushroom saganaki, the tomato pulp and paste, \u00bd tsp sweet paprika, the chili flakes and \u00bd cup water. Bring the heat down to low and gently simmer for about 10-15 minutes, until the sauce cooks down and thickens. Remove from heat, adjust seasoning if necessary, and mix in the chopped herbs.
\nPlace strained cooked giant beans in a baking tray, pour the sauce on top and mix in the water from the cooked beans. Cover and bake for 40 minutes. Remove from the oven, uncover, toss them a bit to coat them with sauce and place back in the oven uncovered for another 15 minutes or so until they get a nice color on top and look almost caramelized. Remove from the oven and mix in the \u00bd cup of olive oil. Let stand for 10-15 minutes and serve.<\/p>\n

Product we used:<\/strong><\/p>\n\n\t\t