Gigantes Plaki

Ingredients

• 400 g (14 oz) dried gigantes or large butter beans, soaked overnight
• 1 onion, finely chopped
• 3 garlic cloves, chopped
• 400 g (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried oregano
• 120 ml (½ cup) olive oil
• A handful of dill or parsley, chopped
• Salt and pepper

Method

1. Simmer the drained beans in fresh water for 45 to 60 minutes, until almost tender. Keep a cup of the cooking water.
2. Soften the onion and garlic in a few tablespoons of the oil. Add the tomatoes, paste, sugar and oregano and simmer for 10 minutes.
3. Combine beans, sauce, herbs, the reserved water, salt and pepper in a baking dish. Pour the rest of the oil over the top.
4. Bake at 180°C (350°F) for 40 to 50 minutes, until the sauce is thick and the top beans are lightly browned.

Tip. Even better the next day. Gigantes keep four days in the fridge and are lovely at room temperature.