← Nouns Cooking · Greek

Ingredients

• 500 g dried gigantes or large butter beans
• 120 ml extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves Garlic, chopped
• 1 celery stick, finely chopped
• 1 Carrot, grated (optional)
• 1 can tin of chopped tomatoes (400 g)
• 1 tbsp Tomato purée (paste)
• 1 tsp Dried oregano
• 1 tsp Sugar
• 1 pinch Chilli flakes (optional)
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Soak the beans in plenty of cold water for 12 hours or overnight; they will double in size.
2. Drain, cover with fresh water in a large pot and bring to the boil. Skim, then simmer for 1 hour, until tender but still holding their shape. Drain, keeping 250 ml of the cooking water.
3. Heat the oven to 180°C (160°C fan, 350°F). Warm half the oil in a pan over medium heat and cook the onion, garlic, celery and carrot for 8–10 min until soft.
4. Stir in the tomatoes, tomato paste, oregano, sugar, chilli and the reserved bean water. Simmer for 5 min and season well.
5. Tip the beans into a roasting dish, pour over the sauce and the rest of the oil, add most of the parsley and stir gently. Bake uncovered for 50–60 min, stirring once, until the sauce is thick and the top is caramelised. Add a splash of water if it dries out before then.
6. Scatter with the last of the parsley and serve warm or at room temperature with bread.

Tips

• Crumbled feta on top is a popular finish, but then it is no longer vegan.
• Short on time? Use 3 tins (400 g each) of butter beans, drained, and bake for 30 minutes.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes