11 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 1
  • 0 Rating Star 2

Finish this baked bean dish with a crunchy topping of garlic, parsley, and salted almonds.

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Ingredients

Directions

  • Rinse beans. In a 4-quart pot or Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain, rinse and return to pot. Add fresh water to cover by 1 inch. Cover and bring to boiling. Reduce heat to low and simmer, covered, for 45 minutes or until beans are tender, stirring occasionally. Drain, reserving 2 cups liquid.

    Preheat oven to 350°F. Heat 2 tablespoons oil in same pot over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add 6 cloves garlic, tomatoes, peppers, paprika, saffron, and bay leaves. Bring to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, 2 teaspoons salt, and reserved liquid. Bring to boiling. Bake, uncovered, for 45 minutes. Remove bay leaves.

    In a small bowl combine parsley, 2 tablespoons olive oil, remaining 2 cloves garlic, and a dash salt; mash with the back of a spoon. Spoon atop bean mixture along with almonds.

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Tips

To use canned beans, skip step 1. Rinse and drain 4 16-ounce cans butter beans and add as directed in step 2. Instead of using 2 cups bean-cooking liquid, stir in 2 cups fresh water in step 2.

Nutrition Facts

283 calories, 16 g fat (2 g saturated fat, 3 g polyunsaturated fat, 10 g monounsaturated fat), 0 mg cholesterol, 898 mg sodium, 28 g carbohydrates, 8 g fiber, 7 g sugar, 10 g protein.

Reviews (2)

Most helpful positive review

10/06/2015
Delicious! Perfect for a cool autumn evening. Love the tomatoes and loads of garlic!

Most helpful critical review

10/06/2015
Delicious! Perfect for a cool autumn evening. Love the tomatoes and loads of garlic!
11 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 1
  • 0 Rating Star 2
10/06/2015
Delicious! Perfect for a cool autumn evening. Love the tomatoes and loads of garlic!
10/27/2015
This looks more like a greek style gigantes beans besides peppers and almond. Try to serve it with full fat feta.  This is how Greeks always eat it. One of the best combinations.