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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside. | 2. Preheat the oven to 325F (160C). | 3. Using a wooden spoon, sauté the onion and garlic in the olive oil until soft. | 4. Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken. | 5. Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. | 6. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. | 7. Remove from the oven, cover, and allow to cool. Serve warm or at room temperature. | 8. When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yigandes bean	1	lb	soaked drained	403.4676	0.0	89.7602	2.2667
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato	1		ripe peeled chopped canned chopped	62.068999999999996	13.7631	3.2384	0.5397
vegetable bouillon cube	2			403.4676	0.0	89.7602	2.2667
sea salt				403.4676	0.0	89.7602	2.2667
pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.