Empty My Fridge
Greek Baked Beans (Gigantes Plaki)
Ingredients
- Extra virgin olive oil
- Onion · roughly chopped½
- Carrot · peeled roughly chopped1
- Celery · roughly chopped1
- Garlic · minced2
- Salt
- Diced tomatoes · with juices1 can
- Parsley · chopped¼ cups
- Thyme½ tbsp
- Oregano · dried¾ tsp
- Chili flake · flakes¼–½ tsp
- Black pepper · ground¼ tsp
- Cinnamon · ground0.13–¼ tsp
- Bay leaf · dried1
- Lima bean · drained rinsed1 can
- Feta cheese
- Bread · for serving
Instructions
- Preheat the oven to 375°F with a rack in the centre.
- In a large oven-safe skillet over medium-high heat, add 1/8 cup olive oil. When it shimmers, add the onion, carrot, celery and garlic, with a pinch of salt (about 1/4 teaspoon). Cook, stirring often, until softened, 5 to 7 minutes.
- Add the diced tomatoes with their juices and the 6 tablespoons water, with another pinch of salt (about 1/4 teaspoon). Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon and bay leaf.
- Stir in the butter beans and cook over high heat for 5 minutes. Taste and adjust the seasoning, then transfer to the oven and bake until thickened and the top is light golden brown, 20 to 30 minutes.
- Remove and discard the bay leaf. Finish with a drizzle of olive oil, a pinch of parsley and a sprinkle of crumbled feta. Serve with rustic bread.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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