Spicy Giant Beans with Peppers, No Soaking Needed and All the Secrets

Name: Spicy Giant Beans with Peppers, No Soaking Needed and All the Secrets
Total time: 7200 s
Yield: 2 servings
Cuisine: American
Ingredients: 8.8 oz (1/2 bag) giant beans; 2 medium carrots; 1 small green bell pepper; 1 small red bell pepper; 1/2 hot pepper; 3 grated tomatoes or tomato juice; 1/2 cup olive oil; 1 onion, finely chopped; 1 tablespoon oregano or thyme; 1 stalk celery; 1 bay leaf; Salt, pepper

Ευφροσύνη @Sasso

Giant beans are one of the most delicious dishes because they have a rich, full flavor and are one of the legumes that even the most skeptical eaters enjoy. The spicy element suits them well because the heat enhances their taste. Contrary to what we believe, it is no longer necessary to soak legumes for hours before cooking them. There is a simpler and more reliable method that makes things easier. Another essential element for the tastiness of this dish is some slightly charred beans on the surface, which provide a unique texture and flavor contrast.

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Ingredients

Total 2 hours

2 servings

8.8 oz (1/2 bag)giant beans
2medium carrots
1small green bell pepper
1small red bell pepper
1/2hot pepper
3grated tomatoes or tomato juice
1/2 cupolive oil
1onion, finely chopped
1 tablespoonoregano or thyme
1 stalkcelery
1bay leaf
Salt, pepper

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Steps

Total 2 hours

1

Boil the beans in a pressure cooker or pot for ten minutes without soaking them beforehand, and leave them in the hot water for about an hour, or two if you have time. This is enough for them to swell as desired.
2

Drain the now swollen beans, and in the empty pot, sauté the chopped onion with half of the olive oil for two minutes. Then add the sliced carrots, hot pepper, celery, and bay leaf, and deglaze with the grated tomatoes or tomato juice. Add the beans and enough water to cover them. Boil in the pot until the dish is ready and all the vegetables and beans are completely softened.
3

Transfer the dish to a baking dish, add the remaining olive oil, salt, pepper, thyme or oregano, and bake in the oven at 350°F (fan) until the liquids reduce and it thickens. In the last five minutes, if desired, use the grill to form a tasty crust. Be careful not to leave the grill unattended to avoid burning. Enjoy and bon appétit.