POLIPRESPA
Living in
Visiting
Researching
Gastronomy

Prespa’s giant beans in the oven

Prespas' giant beans, a reknowned regional product, stand out for their quality thanks to the microclimate of the Prespa basin and the way they are cultivated.

ΥΛΙΚΑ
  • 500gr Prespa’s giant beans
  • 1 red & 1 green pepper
  • 1 large onion
  • 2 carrots
  • 4 stalks of celery
  • 1 tbsp sugar
  • 1 tbsp paprika
  • 1 tbsp concentrated tomato paste
  • 2 tbsp dried oregano
  • 2 tbsp dried mint
  • 2 bay leaves
  • Salt and pepper
  • Olive oil
ΕΚΤΕΛΕΣΗ
  • Wash the beans thoroughly
  • Soak them overnight (if they are fresh, i.e. from this year’s harvest, soak them in hot water for 3 hours).
  • Cook for 15 minutes in a pressure cooker or in a pot for 35 minutes. You want the giants to be al dente, because they will also be cooked in the oven. Don’t throw away the water in which they were boiled!
  • Cut all the vegetables in cubes, the size of the giant.
  • Sauté the onion, peppers, carrots and celery in olive oil. Add salt, pepper, paprika, tomato paste and sugar. Stir and cook for 3-4 minutes.
  • Transfer the giant beans to a deep baking pan, add the water in which they were boiled, just enough to cover them, and then add the sautéed vegetables and their oil to the pan. Add the herbs.
  • Bake in a preheated oven at 180-200 degrees Celsius for about an hour.
  • After 45 minutes check if there is enough liquid in the baking tray. If there is not, add some hot water, stir gently and bake until the surface of the beans is golden brown!