Best Giant Baked Beans With Roasted Red Peppers And Pastourma Recipes

BAKED GIGANTES BEANS

Baked Gigantes Beans image

Provided by Rachael Ray : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cans butter beans, drained
1 cup canned tomato sauce
A handful chopped flat leaf parsley
1/2 teaspoon dried oregano
Extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 450 degrees F.
In a small oven safe dish or casserole, combine beans with tomato sauce, parsley, and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of extra-virgin oil and season with salt and pepper, to taste. Combine ingredients with a final toss.
Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through.

BAKED BEANS AND PEPPERS

Baked Beans and Peppers image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for the baking dish
12 slices bacon
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
Four 28-ounce cans pork and beans
1 cup barbecue sauce
3/4 cup brown sugar
1/3 cup white vinegar
1/4 cup sliced jarred jalapenos
1/4 cup Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

GIANT BEANS BAKED WITH ROASTED RED PEPPERS AND PASTOURMA

Giant Beans Baked with Roasted Red Peppers and Pastourma image

_Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book [](http://www.amazon.com/Meze-Small-Plates-Savor-Mediterranean/dp/0688175112/ref=sr_1_1?ie=UTF8&s=books&qid=1236793044&sr=8-1)_[Meze: Small Plates to Savor and Share from the Mediterranean Table.](http://www.amazon.com/Meze-Small-Plates-Savor-Mediterranean/dp/0688175112/ref=sr_1_1?ie=UTF8&s=books&qid=1236793044&sr=8-1) _Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Kochilas and Greek cuisine, [click here.](http://eat.epicurious.com/eat/going_global/?/eat/going_global/greek/intro.html)_ Giant beans in some form or another are never absent from Greek meze menus. The key to making this dish taste as good as possible is to use high-quality roasted sweet peppers preserved in extra virgin olive oil. I usually make my own oil, and have them on hand. All you need to do is roast the peppers whole under the broiler, let them cool, peel them, and store them in a container in the fridge covered with good olive oil. You can pour a few tablespoons of the pepper-infused oil into the baking dish for added flavor. As for the beans themselves, the trick is to get the texture right. Giant beans need first to be soaked, then boiled, and finally baked. Once done, they should be soft, almost buttery, without being baked to the point that they fall apart.

Provided by Diane Kochilas

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 bag (1/4 pound) Greek giant beans or butter beans
1/2 cup water
3 tablespoons plus 1/2 cup extra virgin Greek olive oil
1 large red onion, finely chopped
1 large garlic clove, finely chopped
4 large roasted red bell peppers, preserved in olive oil
Salt and freshly ground black pepper to taste
2 bay leaves
4 to 6 slices pastourma to taste
2 to 3 tablespoons balsamic vinegar to taste

Steps:

1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.

GIGANTES (GREEK GIANT BAKED BEANS)

Gigantes (Greek Giant Baked Beans) image

Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!

Provided by evelynathens

Categories Beans

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dried butter beans (soaked overnight) or 1 lb dried lima beans (soaked overnight)
1 large onion, chopped (about 1 1/2 cups)
1 (16 ounce) can diced tomatoes with juice (concasse)
1 yellow bell pepper, chopped into 1/2 inch pieces
1 red bell pepper, chopped into 1/2 inch pieces
4 -5 garlic cloves, minced
3 large carrots, chopped into 1/2 inch pieces
2 stalks celery & leaves, chopped into 1/2 inch pieces
3/4 cup olive oil
1/2 lb bacon, chopped (or 6 oz. bacon and 6 oz good quality pork sausage, cut up) (optional)
1/2 teaspoon pepper
2 vegetable bouillon cubes
2 tablespoons ketchup
2 tablespoons fresh dill, minced
enough hot water, to cover beans by 1 inch

Steps:

Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
Tip the beans into a large baking pan.
Add all of the remaining ingredients, except the dill, and stir well to distribute.
Pour over enough hot water to cover beans by 1".
Place pan in oven and set oven to 400°F.
Bake for 2 hours. Check, if you like your beans more tender, cook them a half hour longer.
Stir dill in for last 15 minutes of baking.
There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
Like nearly all bean recipes, these only improve the next day, and the day after next.
In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. We often eat meatless, especially when we're fasting. With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).