Sunday, 16 August 2009

Big Beans (Gigantes Plaki)

This is based on the recipe from Good Food Magazine. You can serve it on it's own as a meal for two or as part of a meze if you have company. It's simple to make and tastes just as good the next day. Add some Chorizo or some Chicken if you are feeding carnivores and can't do without meat.

You need:

2 x 410g tins of Butter Beans (drained)
3 tbsp Greek extra virgin Olive Oil - plus a bit more to serve
1 Spanish Onion - finely chopped
2 Garlic cloves - finely chopped
2 tbsp Tomato Purée
800g ripe Tomatoes - skins removed and roughly chopped
1 tsp Sugar
1 tsp dried Oregano
pinch ground Cinnamon
2 tbsp chopped flat-leaf Parsley - plus extra to serve

Heat the oven to 180C/160C fan/gas 4.

Heat the Olive oil in a large frying pan, then tip in the Onion and Garlic. Cook over a medium heat for 10 mins until softened but not browned.

Add the Tomato purée, cook for a further minute, then add the remaining ingredients, and simmer for 2-3 mins. Season generously, then stir in the Beans.

Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the Beans are tender. The Beans will absorb all the fabulous flavours and the sauce will thicken.

Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve. This is good with some fresh crusty bread to mop up the juices.

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