Gigantes Plaki

Ingredients

• 400 gbutter beans, dried; soaked overnight and drained
• 3 tbspolive oil, plus more to drizzle to serve
• 1onion, chopped
• 2 clovegarlic, chopped
• 2 tbsptomato purée
• 800 gtomatoes, tinned chopped tomatoes
• 1 tbspsugar
• 1 tbspdried oregano
• cinnamon
• 2 tbspparsley, chopped, to garnish

Method

1. 1

   Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with fresh water. Bring to the boil, reduce heat, and simmer for about 50 minutes until slightly tender but not soft. Drain and set aside.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, add the onion and garlic, and cook over medium heat for 10 minutes until softened but not browned.

3. 3

   Add the tomato purée and cook for 1 minute. Add the tinned tomatoes, sugar, oregano, and cinnamon, simmer for 2–3 minutes, and season generously. Stir in the par-cooked beans.

4. 4

   Tip the mixture into a large ovenproof dish. Bake uncovered, without stirring, for approximately 1 hour until the beans are completely tender and the sauce has thickened.

5. 5

   Allow to cool slightly, then scatter with parsley and drizzle with a little more olive oil before serving.