Gigandes-large White Beans in Tomato Sauce

Summary

Ingredients

• 500 g beans, dried, lare, white
• 2 bay leaves, fresh
• 2 tablespoon vegetable stock, instant
• salt
• 6 tablespoon olive oil
• 1 large onion (s), diced
• 4 large clove (s) garlic, finely chopped
• 3 stalks celery, cleaned, finely diced
• 5 tablespoon tomato paste, twice concentrated
• 1 can tomato (s), chunky, 400 ml
• 350 ml stock, (boiling stock from the beans)
• 1 bay leaf, fresh
• 1 teaspoon, heaped sugar
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.5 teaspoon ½ chilli powder, or allspice d´Espelette
• 1 sprig rosemary, fresh
• 6 sprigs thyme, fresh
• Salt and pepper, black
• 4 small bay leaves, fresh, halved (optional)

Print Recipe Pin Recipe

Instructions

1. Soak the beans in plenty of cold water for at least 12 hours.
2. Drain and top with fresh water. Bring to a boil and cook on a low heat for 20 minutes. Add the bay leaves and season with the vegetable stock powder and salt. Cook for another 40 minutes, until the beans are still quite firm to the bite. Let the beans cool in the stock overnight. This will pull the spices into the beans.
3. Drain the next day, collect half a liter of the stock and set aside for the sauce.
4. Heat the oil in a large saucepan. Steam the onions, garlic and celery cubes in it until translucent. Add the tomato paste and sugar and sweat together. Pour in the chunky tomatoes and 350 ml of the stock, add the bay leaves, thyme, rosemary and the remaining spices and season with salt and pepper. Cook gently for about 20-30 minutes, until the beans are soft but still have a touch of firm core. If the sauce gets too thick, thin it with a little bean stock.
5. Remove the herb stalks and bay leaves and season again to taste. Let it get cold.
6. This will keep the beans in the fridge for a few days.
7. OR: continue to use while still hot for preserving.
8. To do this, rinse clean twist-off glasses very hot and boil the lids for 10 minutes. Pour the beans into the glasses, add half a small bay leaf and cover with the sauce up to 2 cm below the rim. Make sure that the edges of the glasses stay clean. Unscrew the cooked lids.
9. Put a cloth in a large, wide saucepan and place the glasses in the saucepan without touching each other. Fill with warm water up to 2 cm below the edge of the lid and slowly bring to the boil.
10. When the water is boiling, turn the heat down so that the water just simmers and put a lid on. Reduce the beans for 60 minutes. Then take the glasses out of the pot and let them cool on a cloth. Check that the jars have drawn a vacuum.
11. If the beans are to be boiled down while they are cold, put on the glasses with cold water and boil them down for 65-70 minutes from the time the water boils.
12. I use my homemade vegetable stock powder, which is not very salty. Alternatively, you can also use an industrial product. But then possibly reduce the dosage or adjust the amount of salt.

Also Like

White Beans in Tomato Sauce

The perfect white beans in tomato sauce recipe with a picture and simple step-by-step instructions. More...

White Beans with Tomato Sauce

The perfect white beans with tomato sauce recipe with a picture and simple step-by-step instructions. More...

Tomato Sauce in Large Quantities

The perfect tomato sauce in large quantities recipe with a picture and simple step-by-step instructions. More...

White Beans in Tomato-sage Sauce

The perfect white beans in tomato-sage sauce recipe with a picture and simple step-by-step instructions. More...

Beans in White Sauce

The perfect beans in white sauce recipe with a picture and simple step-by-step instructions. More...

Greek Broad White Beans in Tomato Sauce

The perfect greek broad white beans in tomato sauce recipe with a picture and simple step-by-step instructions. More...

White Bean and Tomato Salad

The perfect white bean and tomato salad recipe with a picture and simple step-by-step instructions. More...

White Bean Stew with Tomatoes

The perfect white bean stew with tomatoes recipe with a picture and simple step-by-step instructions. More...

French Beans from Large Pan

The perfect french beans from large pan recipe with a picture and simple step-by-step instructions. More...

White Beans

The perfect white beans recipe with a picture and simple step-by-step instructions. More...

Spicy Tomato Soup with White Beans

The perfect spicy tomato soup with white beans recipe with a picture and simple step-by-step instructions. More...

White Cabbage in Tomato Sauce

The perfect white cabbage in tomato sauce recipe with a picture and simple step-by-step instructions. More...

Bean Soup with White Beans

The perfect bean soup with white beans recipe with a picture and simple step-by-step instructions. More...

Croutons with Tomato and Bean Sauce

Aromatic garlic croutons with bean and tomato sauce will be the best addition to your first courses. Ingredients White beans, dried – 150 g (2/3 cup) Fresh tomatoes – 5 pcs. Extra virgin olive oil – 45 g (3 tablespoon. L.) Sun-dried tomatoes (canned in oi...

Broad Beans in Tomato Sauce

The perfect broad beans in tomato sauce recipe with a picture and simple step-by-step instructions. More...

Green Beans in Tomato Sauce

The perfect green beans in tomato sauce recipe with a picture and simple step-by-step instructions. More...

Kidney Beans in Tomato Sauce

The perfect kidney beans in tomato sauce recipe with a picture and simple step-by-step instructions. More...

Beans Baked in Tomato Sauce

Beans can not only be boiled or stewed but also baked. According to this recipe, the beans are first boiled and then baked in tomato sauce. The dish turns out to be bright and satisfying. Suitable for lean and vegetarian menus. Ingredients White beans – 2...

Beans in Tomato-Honey Sauce

Canned beans are stewed with tomatoes and honey, with the addition of pieces of ham. Served as a side dish. Ingredients White beans, canned – 500 g Ham (diced) – 120 g Canned tomatoes without skin (chopped) – 400 g Garlic (chopped) – 2 cloves Water – 1 gl...

Beans with Ham, in Tomato Sauce

Beans with ham in tomato sauce are delicious, not too familiar, and not at all difficult. Boil the beans, fry and simmer vegetables, fry the ham, put everything together. Ham gives the second course a pleasant smoky taste, tomato paste – sourness, and Bul...