Gigantes

Summary

Ingredients

• 500 g iant beans, dried
• 2 ½ liters water
• 1 onion (s)
• 200 g celeriac
• 400 g tomato (s), chunky, 1 small can
• 2 medium carrot (s)
• 2 cloves garlic, finely diced or pressed
• 750 ml water
• 1 teaspoon pepper
• 1 tablespoon dill
• 1 hot pepper, red, pitted
• 100 g tomato paste, triple concentrated
• 1 teaspoon sugar
• 2 teaspoons salt
• 1 tablespoon lemon juice
• 1 bunch parsley, smooth
• 200 ml olive oil
• 50 g herbs, for Greek salads, dried

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Instructions

1. Wash the giant beans and soak in 2 - 2.5 liters of salt-free, boiled water for 24 hours. The beans should still be covered with water after swelling. Dice the carrots, celery and onions. Cut the parsley leaves into small pieces.
2. Drain the beans and place in a saucepan with 0.75 liters of water and the remaining ingredients, except for salt, lemon juice, parsley and oil, and simmer for 2 - 2.5 hours. Cook with the lid closed until the beans are almost cooked. If necessary, remove the lid towards the end of the cooking time. Just before the end of the cooking time, stir in the parsley, lemon juice and salt. There should be a well-thickened sauce at the end. Mix this with 150 ml of olive oil. Add herbs as desired.
3. To reduce the beans, sterilize the jars and lids while hot and fill the beans into the jars. Fill up to approx. 1 cm below the edge with the sauce so that there are no more air holes between the beans. Unscrew the lid and pour a dash of olive oil on top so that there is at least 1 cm of space under the lid.
4. Place in a saucepan with water and heat slowly. If necessary, add a dash of vinegar essence to the boiling water so that hard water does not cover the glasses with a white coating. When the water is simmering, reduce the heat and simmer for 30 minutes. After cooling, drain the water and remove the glasses.
5. The amount is enough for 5 - 6 people as a starter. As part of a Greek starter plate, you calculate 75-100 g per person.

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