Gigantes Plaki

Classic Greek Gigantes Plaki: tender butter beans baked in a rich tomato, garlic and oregano sauce, fragrant with cinnamon and parsley—comforting, rustic and perfect as a vegetarian main or meze.

Ingredients

400 g butter beans
3 tbsp olive oil
1 pcs onion, chopped
2 pcs garlic cloves, chopped
2 tbsp tomato purée
800 g tomatoes
1 tbsp sugar
1 tbsp dried oregano
0.25 tsp cinnamon, pinch
2 tbsp parsley, chopped

Directions

Soak the beans overnight in plenty of water then drain and rinse.
Place beans in a pan, cover with water, bring to the boil, reduce heat and simmer about 50 minutes until slightly tender but not soft, then drain and set aside.
Heat oven to 180C (160C fan/gas 4).
Heat the olive oil in a large frying pan, add onion and garlic and cook over medium heat about 10 minutes until softened but not browned.
Add tomato purée and cook 1 minute, then add tomatoes, sugar, dried oregano and a pinch of cinnamon and simmer 2–3 minutes.
Season generously, stir in the drained beans and transfer to a large ovenproof dish.
Bake uncovered about 1 hour without stirring until the beans are tender and sauce has thickened.
Allow to cool slightly, scatter with chopped parsley and drizzle with a little more olive oil to serve.