Gigantes plaki aka big beans
A big bowl of deliciousness, I love this with the traditional butterbeans but other beans would work too. It's so healthy and it's vegan.You could use tinned tomatoes rather than fresh if you prefer.If you don't need to keep it vegan, some feta cheese crumbled over the top to serve is a very tasty addition.
Ingredients
- 1 tbsp olive oil
- 1 medium onion roughly chopped
- 1 bay leaf
- 1 clove of garlic finely chopped
- 200g tomatoes
- 1 red pepper cut into bite sized pieces
- 400g butterbeans
- salt and pepper
- 1-2 tbsp flat leaf parsley
Instructions
- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Heat the olive oil in a large saucepan.
- Add the chopped onion and bayleaf and sweat on a low heat for 8-10 minutes, until the onion is softened.
- Add the garlic and stir for a minute.
- If your tomatoes are small, cut them in half, if they are large, roughly chop them. Add the tomatoes to the pan, along with the pepper.
- Drain and rinse the beans and add to the saucepan.
- Season to taste with salt and pepper.
- Simmer on a medium heat for a couple of minutes, then transfer to an ovenproof dish and bake for 30 minutes
- While the beans are baking, roughly chop the flat leaf parsley and sprinkle over the beans before serving.