{"id":3643,"date":"2019-07-10T11:57:20","date_gmt":"2019-07-10T11:57:20","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=3643"},"modified":"2019-07-10T12:12:51","modified_gmt":"2019-07-10T12:12:51","slug":"greek-style-elephant-giant-beans","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/greek-style-elephant-giant-beans\/","title":{"rendered":"Greek Style Elephant (Giant) Beans"},"content":{"rendered":"
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Greek Style Elephant (Giant) Beans<\/div>\t
2019-07-10 06:55:18<\/div>\t\t
Serves 6<\/div>
A traditional Greek dish that happens to be vegan, packed with protein, and absolutely delicious!<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 16 oz. elephant beans (or sub in cannellini beans)<\/li>\t\t\t\t
  2. 1\/4 cup extra virgin olive oil<\/li>\t\t\t\t
  3. 2 yellow onions, chopped<\/li>\t\t\t\t
  4. 2 tomatoes or 16 oz. canned crushed tomatoes<\/li>\t\t\t\t
  5. 2 large garlic cloves<\/li>\t\t\t\t
  6. 8 oz. tomato sauce<\/li>\t\t\t\t
  7. 2 carrots, chopped<\/li>\t\t\t\t
  8. 1 bay leaf<\/li>\t\t\t\t
  9. 1\/4 cup chopped parsley<\/li>\t\t\t\t
  10. 4 cups water (or more if needed)<\/li>\t\t\t\t
  11. Vegan feta for garnish (optional)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. I pre-cook my beans in the instant pot but if using dry beans, let sit overnight in a pot with water covering (covered). The following day, boil beans for 1 hour until you can stick them with a fork. Drain and set aside in a large glass baking dish or Dutch Oven\u2013 as this is the pot you\u2019ll bake them in later.<\/li>\t\t\t\t
    2. Chop onions and garlic and set aside.<\/li>\t\t\t\t
    3. Heat oil to a large saut\u00e9 pan on medium for about 3 minutes, then add chopped onion and saut\u00e9 for another 4-5 minutes.<\/li>\t\t\t\t
    4. Next, add the garlic and salt, pepper for a minute, lower the flame slightly<\/li>\t\t\t\t
    5. Add diced tomatoes, tomato sauce, chopped carrots, parsley and the bay leaf and continue to saut\u00e9. Simmer, stirring occasionally, for another 8-10 minutes.<\/li>\t\t\t\t
    6. Pour your sauce over the beans in the dish you are baking them in, Mix well and pour water (enough to cover the beans and then some) over the beans.<\/li>\t\t\t\t
    7. Cover with a lid or tin foil and bake for 1 hour in a pre-heated oven at 425f degrees.<\/li>\t\t\t\t
    8. When cooked, you should see a little crust forming around the edges of your dish and the water should be absorbed.<\/li>\t\t\t\t
    9. Garnish with vegan feta, serve and enjoy!<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      Before our trip to Greece this spring, I was a little concerned that I wouldn\u2019t find many vegan options at the restaurants. I mean, there\u2019s only so much Greek Salad and bread a girl can eat.<\/p>\n

      As it turns out, it wasn\u2019t that difficult at all. Many, if not most, dishes are served with feta or goat cheese but it\u2019s easy enough to ask them to omit it. Also, the Greeks eat a lot of vegetables
      \nand beans!<\/p>\n

      One of my favourite dishes was on the menu at pretty much every restaurant we went to.
      \nElephant (or Giant as they refer to them) beans. It\u2019s a simple but delicious dish, that I\u2019ve already made a handful of times, despite the disabling summer heat in our kitchen, since we got home at the end of May. I\u2019m thinking of trying to make them on the barbecue next!<\/p>\n","protected":false},"author":1,"featured_media":3656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[160],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3643"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=3643"}],"version-history":[{"count":3,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3643\/revisions"}],"predecessor-version":[{"id":3655,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/3643\/revisions\/3655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/3656"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=3643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=3643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=3643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}