Gigantes plaki is a Greek dish and couldn’t be easier or more tasty. Good for a weekend lunch with friends or something to prepare at the weekend and have during the week as an afterwork dinner.
- 2 tins of butter beans
- 3 tbsp Greek extra virgin olive oil
- 1 Spanish onion
- 2 garlic clove
- 2 tbsp tomato purée
- 800g ripe tomatoes, roughly chopped
- 1 tsp sugar
- 1 tsp dried oregano
- A pinch ground cinnamon
- 2 tbsp chopped flat-leaf parsley, plus extra to serve
Heat the olive oil in a large frying pan, cook the onion and garlic over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further minute, add remaining ingredients, then simmer for 2-3 minutes. Season generously, then stir in the butter beans.
Move all ingredients into a large ovenproof dish, then bake for an hour at 180 degrees, uncovered and without stirring, until the beans are tender.
Allow to cool, then serve with parsley and a squeeze of lemon.
Share, savour, enjoy!