Giant Beans Baked with Roasted Red Peppers and Pastourma
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup water
- salt and freshly ground black pepper to taste
- 2 bay leaves
- 1 large garlic clove, finely chopped
- 1/2 bag (1/4 pound) greek giant beans or butter beans
- 3 tablespoons plus 1/2 cup extra virgin greek olive oil
- 1 large red onion, finely chopped
- 4 large roasted red bell peppers, preserved in olive oil
- 4 to 6 slices pastourma to taste
- 2 to 3 tablespoons balsamic vinegar to taste
- Carbohydrate 12 g(4%)
- Fat 25 g(39%)
- Fiber 2 g(9%)
- Protein 2 g(5%)
- Saturated Fat 3 g(17%)
- Sodium 366 mg(15%)
- Calories 276
A Taste of the Mediterranean: Giant Beans Baked with Roasted Red Peppers and Pastourma
As a busy professional woman, juggling demanding deadlines and client calls, I often crave simple yet satisfying meals that transport me to sun-drenched Mediterranean shores. This recipe for Giant Beans Baked with Roasted Red Peppers and Pastourma is precisely that – a comforting dish bursting with flavor, yet surprisingly quick and easy to prepare.
The heart of this recipe lies in the giant beans. I’ve always been a fan of dried beans; they offer a hearty texture and earthy flavor that canned beans simply can’t match. The soaking and simmering process might seem lengthy, but trust me, it's worth the effort. The resulting beans are incredibly tender and creamy, almost melting in your mouth. The secret? Using high-quality olive oil, the kind that practically sings of sunshine and olives, adds a depth of flavor you won't find anywhere else.
The roasted red peppers, bursting with sweetness, are a delightful counterpoint to the richness of the beans. I usually buy pre-roasted peppers packed in olive oil to save time, but making your own is a rewarding experience if you have the time. The peppers' slightly smoky flavor beautifully complements the beans, creating a symphony of tastes.
And then there's the pastourma. This spiced cured beef brings a surprising depth of savory flavor, adding a delicious salty kick. If you're vegetarian, it's easily omitted, and a dash of cumin can provide a similar warm spiciness. The balsamic vinegar, just a touch, provides a brilliant acidic balance.
This dish is far more than just a meal; it's an experience. It's the aroma that fills your kitchen as the beans bake, the satisfying chew of the perfectly cooked beans, the explosion of flavors on your palate. It's a reminder to slow down, savor the moment, and appreciate the simple pleasures in life. For me, it's a taste of home, even on the busiest of days. Whether I’m enjoying it after a long work day or serving it to friends, this recipe consistently delivers on its promise of comfort, satisfaction, and a little piece of Mediterranean sunshine.
I often adapt the recipe according to my mood and the available ingredients. Sometimes I'll add other vegetables, like zucchini or eggplant, for extra richness and color. Occasionally, I’ll use different herbs or spices to personalize the taste, a touch of oregano or thyme taking center stage. The beauty of this dish lies in its adaptability – it's a blank canvas onto which you can paint your own culinary masterpiece.
Beyond its taste, this dish offers remarkable versatility. It's perfect for a weeknight dinner, a weekend brunch, or even a casual gathering with friends. It’s also wonderfully adaptable; leftovers taste even better the next day, making it ideal for meal prepping. So, embrace the simple joys of Mediterranean cooking, and let this recipe transport you to a world of sun-kissed flavors.
Serving Suggestions: Serve this dish as it is, or pair it with crusty bread for dipping into the flavorful juices. A simple green salad on the side adds a refreshing contrast to the richness of the beans. A glass of crisp, dry white wine completes the experience perfectly.
Enjoy!
Step-by-step
- Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
- As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
- Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
- In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.
