Giant beans stifado

Giant beans stifado

Giant Beans casserole with baby onions


  1. Soak the beans overnight.
  2. Rinse them the next day and boil them in the pressure cooker in two lt of water for 15 minutes or in a saucepan for 1 – 1 1/2 hour.
  3. Heat the baby onions in a saucepan until the cover can be easily peeled.
  4. Remove them from heat, cool and clean them. Brown them in olive oil for 1-2 minutes.
  5. Then add the tomato, the bay leaves, salt, pepper, sugar and pimento.
  6. Add half wine glass of vinegar.
  7. Add the beans and cover with water, if needed.
  8. Let the beans cook in low heat for 1 hour at least so that they melt and the tomato sauce thickens.
  9. Remove from heat, let the beans stand for 15 minutes and serve.


  • 700 grams giant beans
  • 1 kg of baby onions
  • 3 spoons concentrated tomato paste
  • 4 fresh tomatoes, mashed
  • 2 spoons sugar
  • 3 bay leaves
  • Salt
  • Pepper
  • Pimento or sweet paprika
  • 3/4 cup olive oil
  • 1/2 wine glass vinegar

Prespes beans


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