Butter Beans (Fasolia Gigantes)

Butter Beans (Fasolia Gigantes)

Whole recipe 3.5 points for no count

serves 4 – 6.

1.5 glasses (½pt glass) of dried butter beans
1 glass of carrot diced
1 glass of celery diced
half a glass of chopped flat leaf parsley
1.5 glasses of onion diced
1 – 3 garlic cloves
1 tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon of olive oil (2½pts)
25ml Ouzo (optional) (1pt)

Soak the beans overnight, drain and place in a pan cover with water and bring to the boil and skim.   Replace water and cover (do not add salt).   Cook the beans until tender.

Drain and place in an ovenproof dish and add all the other ingredients.   Add the bean cooking liquid to cover the beans (if not enough add some water).   Cover with foil and bake in a moderate oven (170 degrees).   After 1.5 hours open one side of the foil and stir the beans.   Repeat until the vegetables are cooked, approx 2 – 2.5 hours.
Note* make sure the beans are well cooked as they do not get more tender in the oven.

Again lovely with thick smoked ham.