Prep Time: overnight plus about 1 hour
Cooking Time: about 30 minutes
1 lb Dried Greek Gigante Beans
2-3 6-inch sheets, Dashi Kombu
1 lge Onion, chopped
3 Garlic Cloves, smashed
28 oz Salt-free Tomatoes, canned
1T Salt-free Tomato Paste
1 cup Hot water
1T Local Spicery Bada Bing Bouillon Oooh Mommy Umami (powdered veggie broth)
1T Local Spicery Hestia Greek Spice Blend
2 Turkish Bay Leaves
2tsp Milled Fennel Seeds
5 Juniper Berries
1/8tsp Clove Powder
Add ¼ cup of Ouzo to sauce (traditionally Greek).
Garnish with sprig of fresh parsley.
Top with crumbled feta cheese (for the non-vegans).
1) Put the beans in a large bowl. Cover with at least 2 inches of water. Let stand overnight, up to 24 hours. Drain, but do not rinse. Add the beans, kombu strips, and 5-6 cups water to a pressure cooker; pressure cook on high for 40 minutes. Immediately release the steam. The beans should be soft and creamy, but firm enough to stand up to heating up in a sauce. (May be completed in advance and refrigerated.)
2) Add 1T Local Spicery Bada Bing to one cup hot water. Stir and set aside. In a large saucepan, sauté onion until translucent. Deglaze with Bada Bing veggie broth mixture. Add smashed garlic cloves and spices: Hestia, bay leaves, juniper berries, fennel, clove. Stir in tomatoes and tomato paste. Heat until just boiling. Reduce to simmer while breaking up the tomatoes and allow the sauce to begin thickening. (Optional – add ¼ cup Ouzo.) Stir in Gigante Beans and continue to simmer until heated.
3) Serve in bowls or as a side dish. (Optional – garnish with parsley/top with crumbled feta.)