Another classic Greek recipe, Gigantes Plaki, traditionally made with gigantes beans, but butter beans are a perfect substitute. It's almost like a tomato confit, where tomatoes are slowly roasted in olive oil and herbs until they become rich, sweet, and concentrated in flavour. The slow-cooked tomatoes create a luscious sauce that perfectly complements the beans, and we love the boost of protein from the beans!
Ingredients:
- 500g butter beans
- 3/4 cup of olive oil
- 2 onions finely chopped
- 2 tbsp chopped parsley
- 500g peeled and chopped tomatoes (fresh or canned)
- Salt and pepper
Instructions:
- Heat 1/4 cup of olive on a pan, add onions and fry until fragrant and translucent. Add parsley and tomatoes, season with salt and pepper and mix well. bring to a boil and cook for several minutes, stirring often to prevent burning.
- In a lightly greased oven proof dish add your beans and pour the tomato mixture, remaining olive oil and a little hot water.
- Bake in at 375 uncovered until beans are tender (about 30 minutes or so).
- Serve warm with crusty bread, or over rice!
Tip: Garlic & celery are both a wonderful addition if your looking to bulk it up a little!
