Athonite cuisine: giant beans in the oven according to the recipe of the monk Epiphanius

Photo: Dimitris Vlaikos

Gigantes beans successful the oven – 1 of the astir diagnostic dishes Athonite cuisineprepared according to look monk Epiphanius.

Cooking time: 20 minutes mentation + 1 hr cooking itself

Sweet reddish capsicum and caller mint Give the crockery a special aromatic depth.

Ingredients (for 6 servings)

• 500 g Gigantes beans (soaked successful water for 5–6 hours)
• 3 bulbsfinely chopped
• 2 red sweet peppers (Florina)finely chopped
• 2 tbsp. spoons tomato paste
• A small sweet paprika
• A small cumin
• 3–4 branches fresh mintfinely chopped
• A small dried oregano
• 200 ml olive oil
• salt, black pepper

Cooking method

1. Rinse and strain beansthen boil it successful a ample magnitude of water implicit mean vigor for astir 45 minutes until fractional cooked.
2. Drain and acceptable beans aside.
3. Heat fractional of it successful a saucepan olive oil and fry the bulb and capsicum for 10–15 minutes until soft and lightly golden.
4. Dilute tomato paste successful a solid of water, adhd to vegetables, then determination successful astir 1 liter of water, adhd salt, spices and herbs. Bring to a boil and region from heat.
5. Preheat oven to 190°C.
6. Place the beans successful a baking dish, determination implicit the prepared condiment and adhd the remaining olive oil. Mix carefully.
7. Make sure the beans are covered with liquid. If necessary, adhd a small blistery water.
8. Bake for astir 1 hr until the beans are tender and the liquid has evaporated.
9. The finished crockery should beryllium thick, slightly browned and practically escaped of excess liquid..

Editorial comment

Athonite cuisine This look shows its strength: elemental ingredients are transformed into a implicit and affluent dish.

Long baking allows the beans to sorb the flavors of the tomato, herbs and spices, creating extent of spirit without the use of meat.

This is simply a classical illustration of however fasting becomes a gastronomy alternatively than a restriction.

See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos

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