Giant Beans Baked with Sorrel

Staff Writer
Giant Beans Baked with Sorrel
Giant Beans Baked with Sorrel
Vassilis Stenos

Giant Beans Baked with Sorrel

Sorrel, with its lightly sour flavor, is a popular green in Epirus, in the northwestern corner of Greece, where this recipe is from.

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4
Servings
647
Calories Per Serving
Deliver Ingredients

Notes

Note: Here's a variation you might want to try. Giant Beans Baked with Leeks: Follow the recipe, omitting the sorrel. Cut 3 leeks, white and tender green parts, into ½-inch-thick rounds and cook with the garlic and onions.

*Note: Or, chop and sauté the sorrel in 1 tablespoon of olive oil to soften.

Ingredients

  • 8 Ounces dried Greek giant or elephant beans, picked over, rinsed, soaked overnight in water to cover, and drained
  • 2 Pounds sorrel, stemmed and chopped finely
  • Salt and pepper, to taste
  • 1 Cup extra-virgin Greek olive oil
  • 2 Cups finely chopped red onions
  • 3 cloves garlic, minced
  • Dash of cayenne
  • 1 Cup canned or fresh peeled, seeded, and chopped plum tomatoes
  • Juice of 1 lemon, strained

Directions

Put the drained beans in a pot with enough water to cover by 3 inches and bring to a boil. Reduce the heat to medium-low and simmer the beans until al dente, about 1 hour.

Meanwhile, put the sorrel in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the mixture against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, then put a plate over the greens and a weight over the plate (such as a large can of tomatoes) and leave to drain for 1 hour.* Add to the beans in the last step.

Heat 2-3 tablespoons of the olive oil in a large frying pan over medium heat and cook the onions and garlic, stirring, until soft. Season with salt, to taste. Remove from the heat and set aside.

Preheat the oven to 350 degrees.

Drain the beans and reserve their cooking liquid. Combine the beans, drained sorrel, and onion-garlic mixture in a large casserole. Season with salt and pepper, to taste, and cayenne. Add the tomatoes and remaining olive oil and toss.

Pour enough of the reserved bean cooking liquid into the casserole to cover the beans by about ¾ inch. Cover the casserole with aluminum foil and bake for about 1 ½ hours, tossing occasionally and adding more liquid as necessary to keep the beans moist as they bake. The beans are ready when they are extremely creamy and soft in consistency, but are not disintegrating. (Depending on the age and condition of the dried beans, this could take anywhere from 1-2 ½ hours.) About 5 minutes before removing from the oven, stir in the lemon juice. Serve immediately.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
56g
86%
Sugar
8g
N/A
Saturated Fat
8g
40%
Protein
9g
18%
Carbs
37g
12%
Vitamin A
1190µg
100%
Vitamin B6
0.8mg
41.1%
Vitamin C
106mg
100%
Vitamin E
16mg
80%
Vitamin K
1812µg
100%
Calcium
483mg
48%
Fiber
12g
48%
Folate (food)
103µg
N/A
Folate equivalent (total)
103µg
26%
Iron
8mg
47%
Magnesium
112mg
28%
Monounsaturated
39g
N/A
Niacin (B3)
3mg
13%
Phosphorus
212mg
30%
Polyunsaturated
7g
N/A
Potassium
1276mg
36%
Riboflavin (B2)
0.7mg
40.4%
Sodium
1100mg
46%
Thiamin (B1)
0.5mg
36%
Zinc
1mg
9%

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