House recipe
🫘 Gigantes plaki
White beans baked in a rich tomato sauce with plenty of olive oil, finished with fresh dill and parsley.
Allergens. Contains: Celery. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 800 g white beans (tinned), 2 tins, drained and rinsed; use the biggest beans you can find
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- 1 carrot, finely diced
- 1 celery, finely diced
- 6 tbsp olive oil
- 1 tbsp tomato purée
- 400 g chopped tomatoes (tinned)
- 1 tsp sugar
- 1 tsp dried oregano
- 1 small bunch dill, chopped
- 1 small bunch flat-leaf parsley, chopped
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oven to 190 °C.
- Gently fry the onion, carrot and celery in 4 tbsp olive oil for 10 minutes until soft, then add the garlic for a minute.
- Stir in the tomato purée, chopped tomatoes, sugar, oregano and 150 ml water. Season and simmer for 5 minutes.
- Take off the heat and stir in the beans with most of the dill and parsley.
- Tip into an ovenproof dish, drizzle with the remaining oil and bake uncovered for 35–40 minutes until the sauce is thick and the top is caramelised.
- Scatter with the rest of the herbs and serve warm.