Greek Baked Butter Beans - Gigantes Plaki
Delicious beans baked with tomato sauce and herbs.
Ingredients
- 4 tablespoon olive oil
- 1 white or red onion
- 1 garlic clove
- 2 tablespoon tbsp tomato paste
- 1 carrot chopped
- ½ can crushed tomatoes 200g
- ½ teaspoon oregano
- 2 tablespoon fresh parsley finely chopped, plus more for topping
- 1 tablespoon fresh dill finely chopped
- 2 cans of large white beans like butter or lima beans 400g/14oz
- Hot vegetable broth or water
- salt to taste
Instructions
- We're using cooked canned beans for convenience. If using dry beans: Soak them first, place the giant beans in water overnight until plump. Then drain, rinse, and simmer the beans in water until tender but not mushy.
- Prepare the vegetables - Chop the carrot into cubes, finely chop the onion and garlic cloves.1 white or red onion, 1 garlic clove, 1 carrot
- Preheat the oven to 375F/190C
- In a pan, heat up 3 tablespoon of olive oil. Add chopped onion with a pinch of salt and cook for 5 minutes. Add minced garlic and cook for 1 minute. Then stir in the tomato paste and cook for 1-2 minutes. Stir in diced carrot, canned tomatoes, and oregano. Let it cook for 5 minutes, then stir in the beans, together with chopped fresh parlsey and dill and make sure they are coated by the sauce. Adjust with salt.4 tablespoon olive oil, 2 tablespoon tbsp tomato paste, ½ can crushed tomatoes, ½ teaspoon oregano, 2 tablespoon fresh parsley, 1 tablespoon fresh dill, 2 cans of large white beans like butter or lima beans, salt to taste
- If you pan cannot go in the oven, transfer to a baking dish. Cover with vegetable brot until the beans are mostly covered. Bake for 45-50 minutes until the sauce has thickened. Remove from the oven and sprinkle with extra parsley and a drizzle olive oil. It's great with some bread!Hot vegetable broth or water
Tried this recipe?Let us know how it was!