Recipe Instructions:
Ingredients:
400 grams dried giant beans (such as butter beans or lima beans), soaked overnight
100 grams onion, finely chopped
2 cloves garlic, minced
1 carrot (about 70 grams), diced
1 celery stalk (about 60 grams), diced
1 can (400 grams) diced tomatoes
15 grams chopped parsley
60 grams olive oil
15 grams tomato paste
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
o Drain soaked beans and place in a large pot. Cover with water and bring to a boil.
o Reduce heat and simmer for 30-40 minutes until beans are tender but still hold their shape. Drain and set aside.
o Preheat oven to 350°F (175°C).
o In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are softened.
o Stir in diced tomatoes, tomato paste, dried oregano, salt, and pepper.
o Add cooked beans and chopped parsley. Mix well to combine.
o Transfer bean mixture to a baking dish. Cover with foil and bake in the preheated oven for 45-60 minutes until beans are tender and flavors melded.
o Serve Gigantes Plaki warm as a hearty vegetarian main dish or side.
