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Gigantes Plaki

Mediterranean · 65 min · Easy · 4 servings

Gigantes Plaki

Giant white beans baked slowly in a sweet tomato sauce with dill and plenty of olive oil, until the top catches and the beans turn to cream. Greek taverna cooking at its simplest.

~400 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-freehigh-protein
Plan it:

Method

  1. 1

    Soften the vegetables

    ⏱ 15 min

    Heat the olive oil for the base in an ovenproof pot over medium heat and cook the onion, carrot and celery slowly until completely soft and sweet. Add the garlic and oregano for a minute.

  2. 2

    Make the sauce

    ⏱ 10 min

    Stir in the tomato paste and let it darken, then add the chopped tomatoes, stock and sugar. Simmer until it thickens slightly and tastes rounded.

  3. 3

    Add the beans

    Fold in the beans carefully so they stay whole, season well with salt and black pepper, and stir through half the dill.

  4. 4

    Bake

    ⏱ 40 min

    Heat the oven to 400°F conventional (180°C fan). Pour the finishing olive oil over the surface and bake uncovered until the top has darkened and caught in places and the sauce has reduced around the beans.

  5. 5

    Finish

    Rest for ten minutes, then scatter with the remaining dill and the parsley and serve warm with lemon wedges — never fridge-cold.

Notes

The generous olive oil is a feature, not an excess — it is what makes the dish. Bake uncovered so the surface catches; a covered dish just steams. Excellent warm, at room temperature, or with bread the next day.

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