Baked Gigantes in Tomato Sauce

Name: Baked Gigantes in Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 794 grams crushed tomatoes, undrained; 237 milliliters finely chopped carrot; 237 milliliters chopped celery; 2 Tbsps chopped fresh or 2 teaspoons dried dill; 591 milliliters pound dried gigantes beans or large dried lima beans (about; 59 milliliters extravirgin olive oil; 59 milliliters chopped fresh flat-leaf parsley; 3 garlic cloves, minced; 2 teaspoons honey; 710 milliliters chopped onion; 2 teaspoons dried oregano; 1 teaspoons salt

Need a gluten free, dairy free, and vegetarian sauce? Baked Gigantes in Tomato Sauce could be an awesome recipe to try. This recipe serves 8. One serving contains 321 calories, 15g of protein, and 8g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of extravirgin olive oil, canned tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Dutch Oven

Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender.

Ingredients you will need

Beans

Water

Drain beans.

Ingredients you will need

Beans

Preheat oven to 32

Equipment you will use

Oven

While beans cook, heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Beans

Cooking Oil

Equipment you will use

Frying Pan

Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper.

Ingredients you will need

Tomato