Yigandes Plaki Baked Beans Tomato Casserole Recipes

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
• Preheat the oven to 325F (160C).
• Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
• Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
• Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
• Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
• Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
• When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.

Steps:

• We put the onions and some olive oil in a medium size pot. We cook until softens. We add the beans and we cook for 3-4 minutes.
• We add the water, we cover the pot, we reduce to medium heat and we boil for 30 minutes.
• We add the celerey and the carrots and we continue to cook for 40 more minutes. It's important during the cooking to always have enough water in the pot and to stir regularly.
• We check if our beans and vegetables are ready (soft when bitten). When ready, we add salt and pepper. We stir. We serve with 1 table spoon of olive oil and lemon juice. Enjoy!
• We can accompany this dish with: black olives, spring onions choppped and salted, any salted meat or fish, smoked herring or country made sausage.
• A link to our blog with the recipe: http://littlecookingtips.blogspot.com/2012/01/white-bean-soup-fasolada-traditional.html.

Steps:

• Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
• In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent.
• Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.).
• Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.
• Note: This serves 4 as a main dish, 6-8 as a side. For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.

Steps:

• Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
• In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
• Cook over medium heat until slightly thickened; pour over bread.
• Sprinkle with onion and grated cheese.
• Bake at 350 for 30 minutes.

Steps:

• Fry bacon in skillet and drain.
• Brown ground beef in skillet, season with salt and pepper and drain.
• Combine bacon and hamburger with remaining ingredients in casserole dish.
• Bake at 350 degrees for 1 hour.

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.