Giant Beans with Celery

Dessert food. Delicious, hearty, economical and favorite for too many. Along with feta cheese and olives, warm loaf of bread and a glass of wine is a unique, tasty treat.
The combination of celery with giant beans is tasty and has proper nutritional value. The traditional cooking in a Dutch oven (Gastra in Greek) in the oven increases the flavor.
Those who have not seen this dish with a positive look, it is time to reconsider.

work: 1h:30′ time: 13h:30′ easy:

Ingredients (4 servings)

  • 500g (1.1 lbs) giant beans, soaked
  • 500g (1.1 lbs) celery
  • 3 cloves garlic
  • 80g (2.8 oz) olive oil
  • 70g (2.5 oz) concentrated tomato paste
  • 1 peperoncino hot
  • 1 sweet red pepper
  • a little lemon juice
Wash and chop the celery leaves and stalks, into small pieces.
In a large pan add a bit of olive oil and add the celery and crushed garlic.
Sauté for 2'-3' just to wither the celery and just to grease the ingredients.

Alongside boil the giant beans -ideally in a pressure cooker- until they are almost ready. Try them to be soft and not crunchy.
Throw them in a pot with a bit of broth. The rest do not throw away, you will need it.
In the Dutch oven add the celery, the remaining oil and the concentrate tomato paste dissolved in a cup of water that the beans boiled.
Add salt and pepper, stir and add to the center the hot peperoncino.
Put the Dutch oven, covered in a convection oven at 180°C (356°F, Gas 4.2) for 45'.
In half-time, check, add the pepper cut into thin slices and stir. Return the Dutch oven in the oven, open, to complete the baking, to brown and stay with a thick sauce, not dry.
In serving, add lemon juice and olive oil.


Soak giant beans from the previous evening, in a wide pan and warm water that will cover them 4-5 fingers along with a tablespoon of salt and a tablespoon of mustard.
Next day drain and rinse. Boil them in fresh water to cover them well until they are almost ready.

Author Zambia G. Sifaki