Gigantes Plaki

Ingredients

• 400g Butter Beans
• 3 tbs Olive Oil
• 1 chopped Onion
• 2 chopped Garlic Clove
• 2 tbs Tomato Puree
• 800g Tomatoes
• 1 tbs Sugar
• 1 tbs Dried Oregano
• Pinch Cinnamon
• 2 tbs Chopped Parsley

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a wide frying pan set over a medium heat.
2. Add the onion and garlic and fry for around 10 minutes, until soft but not coloured.
3. Stir in the tomato puree and cook for a further minute.
4. Add the tinned tomatoes, sugar, oregano and cinnamon, then let the mixture bubble gently for 2-3 minutes.
5. Season well, then fold the butter beans through the sauce.
6. Heat the oven to 180C/160C fan/gas 4.
7. Spoon everything into a large ovenproof dish and bake uncovered, without stirring, for about 1 hour, until the beans are tender and the sauce has thickened.
8. Leave to cool slightly, then scatter over the parsley and finish with a drizzle of olive oil before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.