GIANT GREEK BEANS (GIGANTES)

You may substitute Lima Beans

This is a traditional Greek recipe that I’ve added my own healthy twist to and eliminated the olive oil and sea salt from recipe. This is long process- I suggest doing it on a weekend!

·         1 pack of Giant Greek Beans or substitute (500g or 1lb)

·         1 tablespoon ground cinnamon

·         1 jar of tomato puree

·         1 container of Wild Wonders multicolored tomatoes

·         10 ounces of fresh or frozen butternut squash

·         3 carrots cut up into round discs

·         ½ cup of white onion

·         ½ cup red onion

·         1 teaspoon black pepper

·         1 teaspoon soy sauce

·         1 teaspoon oregano

·         water

 Soak beans overnight.

The next day boil the beans for 1 hour.

Preheat oven to Bake 400

Wash Wild Wonders tomatoes and puree in food processer with 1 cup of water.

In a large Pyrex, pour the pureed tomatoes, jar of tomato puree butternut squash and carrots. Toss to mix up.

Now add the onions, cinnamon, black pepper, soy sauce, oregano

(If you don’t have oregano or black pepper you can omit from the recipe)

Toss it again. If the mixture looks too dry, add water.

Place it in the oven, covered for the first hour. Stir. Add water if needed.

Keep it in oven for one more hour. Add more water if needed and stir. Cook for one more hour. Check the beans to be sure they are fully cooked and not al dente. Serve and eat!