Vegan, High-Protein
Greek ‘giant’ beans
15 mins
Easy
8 Servings
This super-simple, one-pot dish can be cooked in a slow cooker/crockpot or in the oven. It comes from a recipe that’s a traditional favourite in Greece where James grew up and is packed with protein and fibre.
Brilliant Bases Used In This Recipe
Tomato Fondue
Bone Marrow Broth
Roast Root Vegetable Stock
About This Recipe
This super-simple, one-pot dish can be cooked in a slow cooker/crockpot or in a casserole dish in the oven.
It comes from a recipe that’s a traditional favourite in Greece where James grew up and is an adapted and Elevated version of a method used and taught to James when he visited the mysterious monks of Mount Athos. This men-only monastic community has record low numbers of obesity, heart disease and cognitive conditions – thought by scientists to be a product of their strict pescatarian and vegetarian/vegan diets.
Use proper dried ‘gigantes’ if you can find them from a Greek deli, or try dried butter beans if not. In fact, you can use the same method of cooking for any type of bean you can think of. If you do, use dried beans, make sure to soak them overnight first. This helps them cook quicker the next day and makes them easier to digest.
If you are using canned ones, simply drain them and add them to the Fondue and Stock in your slow-cooker/crockpot The beans are absolutely packed with protein and fibre, and you know by now of course, all about our Brilliant Base Tomato Fondue.
These will store in the fridge for around a week or in the freezer
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Ingredients
500g/18oz dried Greek gigantes (giant) beans*
300g/11oz BB Tomato Fondue
200g/7oz BB Bone Marrow Broth/BB Roast Root Vegetable Stock/other stock
200g/7oz extra virgin olive oil
Salt and pepper to taste
*You can also use dried butter beans or tinned beans (in which case you will need six 400g/14oz cans)
Nutrition Per Serving
Calories
340
Fats
14G
Carbs
41G
Protein
16G
Method
The night before cooking, rinse the beans thoroughly in cold water
Place them in a pan with enough water to cover plus around 2inches/5cm
In the morning, drain, replenish the water in the pan and add salt
Bring the water in the pan to a boil and lower to a simmer
Cook for around 15 mins, then drain
Add the beans along with all other ingredients to the slow cooker/crockpot and turn up to a medium heat
Cook low ’ n’ slow for 4-5 hours until the beans are soft and you can squeeze with your finger
Leave to cool a little, then serve with either a green salad or feta cheese
