Lunch · Mediterranean · 20 min
Gigantes Plaki (Slow-Baked Giant Beans in Tomato-Herb Sauce)
- Calories
- 322
- Protein
- 7g
- Carbs
- 39g
- Fat
- 13g
Ingredients
- 310 g gigante beans
- 12 g extra-virgin olive oil
- 100 g yellow onion
- 100 g carrots
- 2 clove garlic
- 250 g canned crushed tomatoes
- 1 pinch ground cinnamon
- 0.5 tsp salt
- 1 tbsp fresh dill
- 1 tbsp fresh flat-leaf parsley
- 1 tsp lemon juice
Method
- 01Place dried gigante beans in a large bowl, cover generously with water, and let soak overnight for at least 12 hours. Drain and rinse.
- 02Transfer soaked beans to a pot, cover with fresh water, bring to a boil, then reduce heat and simmer uncovered for about 45 minutes until slightly softened.
- 03Preheat oven to 350°F (175°C).
- 04In a heavy-bottomed braising pot or skillet, heat 10 g of olive oil over medium heat. Add finely diced yellow onion and sliced carrots; sauté for about 8 minutes until onions turn translucent and soft.
- 05Add minced garlic and stir for 1 minute until fragrant. Add crushed tomatoes, ground cinnamon, salt, chopped fresh dill, and the simmered beans with a small splash of cooking liquid.
- 06Transfer the bean and sauce mixture to a ceramic or clay baking dish and drizzle the remaining 2 g of olive oil over the top.
- 07Cover with lid or foil and bake for 45 to 60 minutes, until the sauce reduces to a mahogany-colored glaze and beans are tender.
- 08Garnish with chopped fresh parsley and fresh lemon juice before serving warm.
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