Baked Giant Butter Beans — Gigantes Plaki
Giant butter beans baked slowly in a rich tomato and herb sauce with olive oil, a Greek mezze staple.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 800g canned giant butter beans. Finely dice 2 medium onions, 2 celery stalks, and 2 small carrots. Mince 6 garlic cloves. Roughly chop 30g flat-leaf parsley. Measure out tomato paste, crushed tomatoes, oregano, sugar, salt, and pepper.
Saute
Heat 1/2 cup olive oil in a large ovenproof pan over medium heat. Add onions, celery, and carrots; cook 7–8 minutes until translucent. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute until darkened.
Build
Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer 5–6 minutes until slightly thickened. Add beans and stir gently to coat evenly in the sauce.
Bake
Preheat oven to 180°C. Drizzle remaining 2 tbsp olive oil over the top of the bean mixture. Transfer pan to oven and bake uncovered 35–40 minutes until sauce thickens and the top is lightly caramelised.
Plate
Scatter chopped parsley over the beans and serve warm with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.