Yigandes Plaki Baked Beans Tomato Casserole Recipes

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
• Preheat the oven to 325F (160C).
• Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
• Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
• Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
• Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
• Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
• When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside. , In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish., Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture. , Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.

Steps:

• Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
• In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
• Cook over medium heat until slightly thickened; pour over bread.
• Sprinkle with onion and grated cheese.
• Bake at 350 for 30 minutes.

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.