Gigantes plaki (Greek baked beans)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp extra-virgin olive oil
- 1 onionfinely chopped
- 3 cloves garlicfinely chopped
- 1 tbsp tomato purée
- 2 x 400g tins chopped tomatos
- ½ tsp ground cinnamon
- a large pinch dried oregano
- 660g jar large butter beansdrained and rinsed
- 125g fetacrumbled, to serve
- 2 tbsp chopped flat-leaf parsley
- 4 slices toasted sourdoughto serve
Nutrition: per serving
- kcal276low
- fat10g
- saturates4.8g
- carbs26.4g
- sugars11.7g
- fibre10.5g
- protein15g
- salt0.8g
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, if you like. Make your own sourdough with our step-by-step guide here.
