Gigantes Plaki

1. 

   1Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
2. 

   2Heat oven to 180C/160C fan/gas
3. 

   3Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then 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. Leave to cool, then scatter with parsley and drizzle with a little more olive oil to serve.
4. 

   4Cooked giant white beans drained in a bowl
5. 

   5A preheated home oven ready for baking
6. 

   6Onion and garlic softening in olive oil in a skillet
7. 

   7Tomato paste cooking with onion and garlic in a skillet
8. 

   8Seasoned tomato sauce gently simmering in a skillet
9. 

   9Giant white beans mixed into seasoned tomato sauce
10. 

    10Bean and tomato stew in an oven-safe casserole dish
11. 

    11Baked bean stew with thick tomato sauce
12. 

    12Ready Gigantes Plaki with parsley and olive oil

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