Name: Gigantes plaki
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: Greek
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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Gigantes plaki

Gigantes plaki

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 2 hrs

Plus overnight soaking

A star rating of 4.8 out of 5.73 ratingsRate

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Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Freezable

Vegan

Vegetarian

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Greek salad

A star rating of 4.8 out of 5.207 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal431
fat11g
saturates1g
carbs66g
sugars15g
fibre19g
protein22g
salt0.2g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.8 out of 5.73 ratings

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