lunch

Gigantes Plaki (Slow-Baked Giant Beans in Tomato-Herb Sauce)

Name: Gigantes Plaki (Slow-Baked Giant Beans in Tomato-Herb Sauce)
Ingredients: 200 g Dry gigante beans (large lima beans), soaked overnight; 250 g Canned crushed tomatoes, no salt added; 100 g Yellow onion, finely diced; 12 g Extra virgin olive oil; 100 g Carrots, sliced into thin rounds

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Dry gigante beans (large lima beans), soaked overnight200 g

Canned crushed tomatoes, no salt added250 g

Yellow onion, finely diced100 g

Extra virgin olive oil12 g

Carrots, sliced into thin rounds100 g

Instructions

Preheat your oven to 350°F (175°C).

In a heavy-bottomed braising pot, heat 10g of olive oil over medium heat.

Sauté the onions and carrots until the onions turn translucent and sweet, about 8 minutes.

Add minced garlic and cook until fragrant.

Add the soaked beans and cover with water, simmering until they begin to soften, about 45 minutes.

Stir in the crushed tomatoes, a pinch of cinnamon, and fresh dill.

Transfer the mixture to a clay or ceramic baking dish.

Drizzle the remaining 2g of olive oil over the top.

Bake for 45-60 minutes, covered, until the sauce has thickened into a rich, mahogany-colored glaze and the beans are buttery and tender.

Serve warm, topped with a generous handful of fresh chopped parsley and a squeeze of fresh lemon to brighten the earthiness of the beans.