Gigantes plaki — Greek baked butter beans slow-cooked in a rich, sweet tomato sauce with oregano and a hint of cinnamon. Hearty, comforting and full of flavour.
- 400g Butter Beans
- 3 tbs Olive Oil
- 1 chopped Onion
- 2 chopped Garlic Clove
- 2 tbs Tomato Puree
- 800g Tomatoes
- 1 tbs Sugar
- 1 tbs Dried Oregano
- Pinch Cinnamon
- 2 tbs Chopped Parsley
Video
Preparation
- 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, and simmer for about 50 minutes until slightly tender but not soft, then drain and set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, add the onion and garlic, and cook over medium heat for 10 minutes until softened but not browned. Add the tomato purée and cook for a minute, then add the remaining ingredients and simmer for 2–3 minutes. Season generously, stir in the beans, then tip into a large ovenproof dish.
- Bake for approximately 1 hour, uncovered and without stirring, until the beans are tender and the sauce thickened. Cool, then scatter with parsley and drizzle with a little more olive oil to serve.
