Giant Beans with my grandma's recipe! Sweet red paprika, leek, grated carrot and fragrant spearmint make the difference in this recipe.
From the previous day, put the beans in a large bowl of water to soak for 24 or more hours, so that they swell a lot.
Put the beans in the pot. Pour it with water, approx. 3-4 cm/1 ½” inch above the beans and transfer them to the fire.
When the water starts to boil, lower the heat and let them simmer for 45 minutes on medium heat to soften. At first they will foam on the surface. I once read from a chef that we don't need to skim them because that way they lose their flavor. The foams subside after a while and retain flavor.
While the giants are boiling, cut the vegetables.
After 45 minutes, when our beans have boiled, add all our vegetables to the pot except the tomato. Add the salt. If necessary, add a little more water. Let them boil on medium heat for about 45 minutes.
In a bowl, mix the chopped/grated tomatoes, olive oil, sugar, orange juice, pepper, red sweet and smoked paprika and leave it aside for later.
Preheat our oven to 180°C/350°F.
With a slotted spoon, transfer the contents of pot to a baking pan. If the slotted spoon is difficult for you, strain the contents with a strainer but keep some of this stock.
Pour over and mix the beans with the tomato in which we had mixed the spices and add some stock from the pot that had been boiled, so that the beans are well covered.
Bake for about 1 hour or more so that the liquids are been reduced.
You can eaten them either hot or cold (room temperature).
Servings 0