Christine Cushing will be in the store tomorrow doing demos of her entire line of products – olive oils, tomato sauces and her delicious Fired Up! roasted red pepper spread. Come by and try them all between 11-3pm.
Here she shares a favourite family recipe. Cozy comfort food to share with family and friends on a cold December day.
My Dad was the king of making these beans. They take a bit of time to cook but they are sooo worth it! These baked beans are delicious warm, at room temperature, as an accompaniment or as part of an appetizer platter.
Greek Baked Beans
makes 8 servings
2 cups dry gigantes beans or lima beans (500 ml)
¼ cup extra virgin olive oil (50 ml)
1 large onion, chopped
4 cloves garlic, sliced lengthwise
3 stalks celery, diced
4 carrots, diced
Several sprigs fresh thyme
2 bay leaves
Big pinch dried oregano (preferably Greek)
1/2 small dried chile pepper, crushed
1 jar of Christine Cushing’s spicy tomato sauce or 1 can diced tomatoes (28 oz.)
1 cup water (250 ml)
1 tsp. honey (5 ml)
sea salt and freshly cracked black pepper to taste
big handful freshly chopped Italian parsley
Soak beans in enough water to cover overnight. Drain beans and transfer to a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 45-50, or until beans are just tender. Drain.
Meanwhile, heat ½ the oil in a large skillet over medium high heat. Saute onion and garlic for 4 to 5 minutes, or until golden. Stir in celery, carrots, thyme, bay leaves, oregano, chile, tomato sauce, water, honey, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes or until sauce has thickened slightly and vegetables are tender.
Meanwhile, preheat oven to 375 degrees F.
Combine sauce and beans in a medium baking dish and bake, uncovered, for about 30-45 minutes, or until mixture is thick and bubbly. Discard thyme sprigs and bay leaves before serving. Sprinkle with chopped parsley