Gigantes plaki
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 2 hrs
plus overnight soaking
Vegetarian, Vegan
- 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.
Make it quicker
If you like, use 3 x 400g cans butter beans. Make the sauce as recipe, tip in the drained and rinsed beans, then continue as before.
431 kcalories, protein 22g, carbohydrate 66g, fat 11 g, saturated fat 1g, fibre 19g, sugar 15g, salt 0.2 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12229/
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Ingredients
- 400g dried butter beans
- 3 tbsp Greek extra virgin olive oil , plus more to serve
- 1 Spanish onion , finely chopped
- 2 garlic cloves , finely chopped
- 2 tbsp tomato purée
- 800g ripe tomatoes , skins removed, roughly chopped
- 1 tsp sugar
- 1 tsp dried oregano
- pinch ground cinnamon
- 2 tbsp chopped flat-leaf parsley , plus extra to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 2 hrs
plus overnight soaking
Vegetarian, Vegan
Ingredients
- 400g dried butter beans
- 3 tbsp Greek extra virgin olive oil , plus more to serve
- 1 Spanish onion , finely chopped
- 2 garlic cloves , finely chopped
- 2 tbsp tomato purée
- 800g ripe tomatoes , skins removed, roughly chopped
- 1 tsp sugar
- 1 tsp dried oregano
- pinch ground cinnamon
- 2 tbsp chopped flat-leaf parsley , plus extra to serve
431 kcalories, protein 22g, carbohydrate 66g, fat 11 g, saturated fat 1g, fibre 19g, sugar 15g, salt 0.2 g
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20 August 2012
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