Gigantes Plaki

Name: Gigantes Plaki
Yield: 4 servings
Cuisine: Greek
Ingredients: 400g Butter Beans; 3 tbs Olive Oil; 1 chopped Onion; 2 chopped Garlic Clove; 2 tbs Tomato Puree; 800g Tomatoes; 1 tbs Sugar; 1 tbs Dried Oregano; Pinch Cinnamon; 2 tbs Chopped Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter Beans400 g
Olive Oil3 tbsp
Onion1
Garlic Clove2
Tomato Puree2 tbsp
Tomatoes800 g
Sugar1 tbsp
Dried Oregano1 tbsp
Cinnamon
Chopped Parsley2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
2
Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.