Fasolakia Yiyantes is a beloved Greek dish featuring tender giant white beans slow-baked in a savory tomato-based sauce. This recipe creates a luxurious, creamy texture as the beans release their starches into the rich olive oil and tomato mixture. Aromatic garlic, sweet onions, and fresh parsley infuse the dish with deep, comforting flavors that are both rustic and elegant. It is traditionally served as part of a meze spread or as a hearty main course alongside crusty bread for dipping. The long, slow baking process allows the flavors to meld beautifully, resulting in a dish that is satisfying, nourishing, and perfect for sharing with family and friends during leisurely meals.
Fasolakia Yiyantes Sto Fourno (Oven-Baked Gia
Description
Fasolakia Yiyantes is a beloved Greek dish featuring tender giant white beans slow-baked in a savory tomato-based sauce. This recipe creates a luxurious, creamy texture as the beans release their starches into the rich olive oil and tomato mixture. Aromatic garlic, sweet onions, and fresh parsley infuse the dish with deep, comforting flavors that are both rustic and elegant. It is traditionally served as part of a meze spread or as a hearty main course alongside crusty bread for dipping. The long, slow baking process allows the flavors to meld beautifully, resulting in a dish that is satisfying, nourishing, and perfect for sharing with family and friends during leisurely meals.Ingredients
Directions
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Rinse the dried giant white beans thoroughly and soak them in cold water overnight.
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Drain the soaked beans and place them in a large pot of fresh cold salted water.
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Bring to a boil, then reduce heat and simmer for 45 minutes until the beans are tender but still hold their shape.
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Drain the beans and set aside.
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Preheat your oven to 350&# 194;°F (175ðC).
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In a large oven-safe baking dish, combine the oil, chopped onions, and crushed garlic cloves.
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Place the dish in the oven and bake for 15-20 minutes until the onions are soft and golden.
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Remove from oven and stir in the cooked beans, chopped celery, minced parsley, salt, and pepper.
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Add hot water or diluted tomato paste mixture to cover the beans by about an inch.
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Return to the oven and bake for 30 minutes.
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Remove from oven, stir gently, and add peeled strained tomatoes or additional tomato liquid if needed.
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Continue baking for another 60-90 minutes, stirring occasionally, until the beans are very creamy and most of the liquid has absorbed, leaving a glossy oil-rich sauce.
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Let cool slightly before serving to allow the flavors to settle.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1579.9kcal
- % Daily Value *
- Total Fat 121.4g187%
- Saturated Fat 18.4g92%
- Cholesterol 0.0mg0%
- Sodium 29.1mg2%
- Total Carbohydrate 113.2g38%
- Dietary Fiber 4.1g17%
- Sugars 1.5g
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
