Name: Gigantes Plaki - Greek Baked Butter Beans in Tomato
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 tbsp olive oil; 0.5 tsp freshly ground black pepper; 2 tsp fine sea salt; 1 lemon unwaxed lemons; 20 g fresh flat-leaf parsley; 20 g fresh dill; 1200 g tinned butter beans; 0.5 tsp dried chilli flakes; 2 tsp caster sugar; 2 tsp dried oregano; 250 ml gluten-free vegetable stock; 800 g tinned chopped tomatoes; 2 tbsp tomato puree; 5 cloves garlic cloves; 2 sticks celery sticks; 1 medium carrot; 2 medium onion

1

Heat the oven to 170C fan. Warm 4 tbsp of the oil in a large ovenproof pan and cook the onion, carrot and celery with 1 tsp salt for 15 minutes over a medium-low heat until completely soft and sweet.

2

Add the garlic for a minute, then the tomato puree and cook until it turns brick red and smells toasty.

3

Pour in the tomatoes, stock, oregano, sugar, chilli flakes, the rest of the salt and the pepper. Simmer for 10 minutes.

4

Stir in the butter beans and half the dill, then transfer to the oven uncovered.

5

Bake for 50-60 minutes, stirring once at the halfway point, until the sauce is thick and the beans on top have gone slightly wrinkled and caramelised.

Leaving it uncovered is the point - you want the top layer to dry out and catch a bit.

6

Take out and let it sit for 10 minutes. Stir through the lemon juice, remaining dill and the parsley, and finish with the last of the olive oil poured over.

Gigantes Plaki - Greek Baked Butter Beans in Tomato

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