GIANT BEANS BAKED WITH ROASTED RED PEPPERS AND PASTOURMA
_**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
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.
BAKED GIGANTES BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
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.
GIANT BAKED BEANS WITH ROASTED RED PEPPERS AND PASTOURMA
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.
BAKED BEANS AND PEPPERS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
RED BEAN AND PEPPER PâTé
Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
Provided by Martha Rose Shulman
Categories appetizer
Time 1h15m
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
- Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion, red pepper and serrano chili. Cook, stirring, until tender, about five minutes. Add 2 of the garlic cloves. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes. Remove from the heat.
- Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil. Process until smooth. Add the tomato-onion-pepper mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
- Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
GREEN BEANS AND RED PEPPERS SAUTEED WITH GARLIC
Make and share this Green Beans and Red Peppers Sauteed With Garlic recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Trim beans.
- Meanwhile bring a large pot of water to a rolling boil.
- Add some salt, then dump in beans, as soon as the water comes back to a rolling boil, count 1 minute, then drain beans and rinse with cold water.
- Heat olive oil in a frying pan and add garlic and red peppers.
- Saute 5 minutes, or until peppers are tender and add beans.
- cook, tossing, until heated through.
- Place mixture in a mound on a big serving dish or platter and serve.
BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY
Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal
Provided by Melissa Boyajian
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- In a large bowl, microwave black beans for 1 minute, or until softened.
- Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
- Add cornmeal and mix until thoroughly combined.
- Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
- Bake for 30 minutes, or until firm and browned, flipping over halfway through.
- Serve burgers with your favorite fixins.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram
ROASTED RED PEPPER GREEN BEANS
This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients-so easy! -Becky Ellis, Roanoke, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 341mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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