Vegetarian
Vegan
4
Greek
Gigantes Plaki
Greek baked butter beans: giant beans in tomato and herbs.
Ingredients
- Olive oil 3 tbsp
- Sugar 1 tbsp
- Dried oregano 1 tbsp
- Tomato purée 2 tbsp
- Fresh parsley 2 tbsp
- Garlic 2
- Onion 1
- Tomatoes 800 g
- Butter beans 400 g
- Cinnamon
Method
- 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.