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Gigantes me seskoula

Γίγαντες με σέσκουλα 

Ingredients

  • 100 ml EVOO
  • 400 gr. butter or Lima beans
  • 2 large ​​onions diced
  • 1 green pepper diced
  • 10 cloves of garlic sliced
  • 1 tbsp Greek tomato paste
  • 1 tsp chilli purée
  • 2 fresh tomatoes diced
  • 1/2 cup fresh dill finely chopped Salt, freshly ground pepper

Instructions

  1. The night before you want to cook the beans, put them in cold water. The next day drain the beans and boil them in cold water for an hour and a half. Add a little salt half an hour before the end of cooking. Drain the beans and keep 1-2 tablespoons of their juice.
  2. Wash the chard and separate the leaves from the stalks and chop them roughly.
  3. Heat the EVOO in a large non-stick pan; sauté the onion, garlic and green pepper, stirring constantly until soft. Add the chopped chard and dill, cover with a lid and steam until the chard starts to wilt. Next, add a layer of the beans and a little of the broth. Pour over the tomato purée and chilli purée diluted in a little hot water, plus the chopped tomatoes.
  4. Bake, uncovered in a preheated oven at 180C for 40 minutes. Crumble over the cheese and bake for another 15 minutes. Wait for half an hour to an hour before serving.