White giant beans of Prespa

Traditional variety grown in Prespes. Delicious and very boiled.

Recipe

Materials:

• 500 gr. white giant beans of Prespa
•  A cup of olive oil
• 2 onios
• 2 pieces garlic
• salt
• pepper
• tomato paste and fresh tomato
• 2 carrot
• 2 bay leaves
• some leek, finely chopped
• water

Recipe

1. We rinse the giants well 2-3 times and let them soak for a few hours or from the evening until the morning.
2. We put them in a pot, cover them with water, add 2 bay leaves and let them boil for 30-40 minutes.
3. In another pot, put the olive oil (half a cup) and saute the onions, garlic, leek, carrots, salt, pepper, and once they soften, put the tomato paste (one tablespoon) and fresh tomato.
4. As soon as the giants are boiled, we strain them and put them in a pan. Pour the sauce and bake at 180 degrees until golden brown.
5. To serve, add fresh olive oil and freshly ground pepper.

For the summer months, we recommend eating salad beans (see recipe for black giants).

Nutrition Facts per 100gr: