Gigantes Plaki (Greek Baked Beans)

Recipes
Written By Anne Targett

Ready in under an hour, this Greek one-pot is packed with plenty of fresh flavours as well as protein and fibre, making it a healthy vegetarian meal idea. Which is also gluten free and vegetarian

Serves 4

Ingredients

  • 1 onion, finely chopped

  • 1 tbsp extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 tbsp tomato purée

  • 2 x 400g tins chopped tomatos

  • ½ tsp ground cinnamon

  • a large pinch dried oregano

  • 660g jar large butter beans, drained and rinsed

  • 125g feta, crumbled

  • 2 tbsp chopped flat-leaf parsley

  • 4 slices toasted sourdough, to serve

Method


Step 1

Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.

Step 2

Top with crumbled feta and chopped parsley, and serve with toasted sourdough

Recipe courtesy of Olive Magazine

Anne Targett
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