Gigantes Plaki
Gigantes Plaki
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough.
Ready in: 2 hours 30 minutes plus overnigh
Serves: 4
Complexity: very-easy
kcal: 431
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Ingredients
400 g dried butter beans
3 tbsp rice bran oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ tsp SIDS CRAZY SALT
2 tbsp tomato purée
800g ripe tomatoes, no skins, rough chopped
1 tsp sugar
1 tsp dried oregano
2 tbsp chopped flat-leaf parsley, plus extra to serve
SIDS SALT & PEPPER to taste
Drizzle of EV olive oil, to serve
Directions
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 minutes until slightly tender but not soft. Drain, then set aside.
Heat oven to 180°C. Heat the oil in a large frying pan, tip in the onion, garlic and SIDS CRAZY SALT, then cook for 10 minutes until softened but not browned. Add the tomato purée, cook for a further minute, add remaining ingredients, then simmer for 2-3 minutes. Season generously with SIDS SALT & PEPPER, then stir in the beans. Tip into a large oven-proof dish, then bake for approximately 1 hour, 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 olive oil to serve.