Recipe: Gigantes, better known as beans in tomato sauce from Cyprus

Have you ever been to Cyprus? After looking at the Cyprus cookbook by Georgina Hayden (via Uitgeverij Becht), I'm very curious about this island and its diverse cultures and culinary influences. Cypriot cuisine is a melting pot of Mediterranean and Middle Eastern flavors. This recipe may seem simple, but it's just as delicious!

Recipe: gigantes, beans in tomato sauce

Suitable for: 8 persons
You need:
500 g dried giant beans (gigantes)
2 garlic cloves
1 red onion
2 roots
2 stalks celery
Olive oil
1 tl dried oregano
1 tbsp tomato paste
1 can of 400 g tomatoes
1 cinnamon stick
Sea salt and freshly ground black pepper

Recipe gigantes: how to make it

1. The night before preparing the beans, soak them in plenty of water. They should soak for at least 12 hours.
2. To cook the beans, bring a large pot of water to a boil. Drain the soaked beans and add most of them to the boiling water. Reserve a handful and peel off the white skin (if possible: sometimes it's easy, sometimes a lot harder). I like to do this with a handful of beans so they separate in the stew, making it thick and creamy. After peeling, add them to the pot and cook for 45 minutes.
3. Meanwhile, peel and finely chop the garlic and onion. Peel and roughly chop the carrots. Chop the celery. Place a large skillet over medium-low heat, pour in 3 tablespoons of olive oil, and add the chopped vegetables. Sauté for 10 minutes, then stir in the oregano and tomato paste. Cook for 1 minute, then add the canned tomatoes, cinnamon, and 400 ml water. Bring to a boil and simmer for 5 minutes over low heat. Season generously with salt and pepper.
4. Preheat the oven to 180°C.
5. After cooking for 45 minutes, use a slotted spoon to transfer the beans from the pan to the tomato sauce. This will also release some of the cooking water into the sauce (reserve a cup of the cooking water). Stir well, cover the pan, and bake for 45 minutes. Then remove from the oven, stir in a splash of the reserved cooking water, and return to the oven uncovered for 15 minutes.
6. Remove the pan from the oven, stir in the remaining cooking water with a generous splash of olive oil and place in the oven for another 15 minutes.
7. Remove from oven, let rest and serve warm.

Enjoy!

More delicious recipes from Cyprus Cooking? Then order this delicious cookbook by Georgina Hayden from Becht Publishers for home use!

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