Gigantes Plaki (Greek Baked Giant Beans)

Ingredients

For 4 portions

• 🫘 720g lima beans, canned
• 🏺 5 Tbsp olive oil
• 🧅 2 medium onions
• 🧄 4 cloves garlic
• 🥕 1 medium carrots
• 🪴 1 stick celery
• 🥫 1 Tbsp tomato paste
• 🥫 400g canned tomatoes
• 🥤 200ml tap water
• 🌿 1 Tsp oregano
• 🍚 1 Tsp sugar
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🌿 2 Tsp dill
• 🌿 15g parsley

Method

1. Preheat the oven to 180 °C (160 °C fan).
2. Drain and rinse the butter beans (3 cans). If you can find Greek gigantes, use them – they're even bigger and creamier.
3. Finely chop the onions, mince the garlic and finely dice the carrot and celery.
4. Heat 3 tablespoons of the olive oil in a large frying pan over medium heat. Cook the onion, carrot and celery for 10 minutes until soft and sweet.
5. Add the garlic and cook for 1 minute, then stir in the tomato paste for 1 minute.
6. Add the canned tomatoes, water, oregano, sugar, salt and pepper. Simmer for 5 minutes, then stir in the dill and most of the chopped parsley.
7. Gently fold in the beans and tip everything into a baking dish (about 20 x 30 cm). The beans should be just covered with sauce – add a splash more water if needed.
8. Drizzle the remaining 2 tablespoons of olive oil over the top.
9. Bake uncovered for 40–45 minutes, until the sauce is thick and bubbling and the beans on top are slightly crisp and caramelised. Check after 30 minutes and add a splash of water if it looks dry.
10. Rest for 10 minutes, scatter with the remaining parsley and serve warm or at room temperature with crusty bread and a green salad.