Gigantes Plaki

Method6 steps

1. 1

   Step 1: Pick through and rinse all four hundred grams dried butter beans, then soak overnight in plenty of the separate soaking water. Drain and discard the used soaking water, rinse the actual soaked beans and put them in a pan covered with fresh simmering water.

   Uses 400 g dried butter beans, soaked overnight in step 1 · Plenty of water to cover dried beans generously overnight · Fresh water to cover drained soaked butter beans

2. 2

   Step 2: Bring the actual soaked-bean pan to a boil, reduce the heat and simmer for about fifty minutes until the beans are slightly tender but not soft. Drain and keep the actual partly cooked beans ready for the sauce and oven bake.

   Part-cook soaked butter beans until slightly tender · 50 minUses The complete actual soaked-bean pan

3. 3

   Step 3: Heat the oven to 180°C conventional / 160°C fan / gas 4. Peel and finely chop the onion (1) and both garlic cloves (2). Heat all three tablespoons initial olive oil in a large frying pan and cook all the actual onion and garlic over medium heat for ten minutes until softened without browning.

   Soften onion and garlic without browning · 10 minUses 3 tbs Olive Oil · 1 chopped Onion · 2 chopped Garlic Clove

4. 4

   Step 4: Peel and roughly chop all the ripe tomatoes (800 g). Wash and chop fresh parsley (2 tbsp) and measure two tablespoons for the sauce. Stir all the concentrated tomato purée (2 tbsp) into the softened onion-garlic base and cook for one minute. Add all the actual chopped tomatoes, the teaspoon sugar (1 tsp), teaspoon dried oregano (1 tsp), pinch ground cinnamon and two tablespoons sauce parsley. Simmer this actual sauce for two to three minutes, season with salt and pepper to taste, then stir in all the actual drained partly cooked beans.

   Simmer tomato sauce after one-minute paste cooking · 3 minUses The complete actual cooked aromatic pan · 2 tbsp concentrated tomato purée · 800 g ripe tomatoes, peeled and roughly chopped in step 4 · 1 tsp sugar for tomato sauce · 1 tsp dried oregano for tomato sauce · 1 pinch ground cinnamon · 2 tbsp fresh parsley, washed and chopped for sauce · Salt for sauce seasoning, to taste

5. 5

   Step 5: Transfer the complete actual beans and sauce to a large ovenproof dish. Bake uncovered at 180°C conventional / 160°C fan for about one hour without stirring until the beans are completely tender and the sauce is thickened, continuing as needed to reach the tender-bean endpoint.

   Bake butter beans in tomato sauce until fully tender · 60 minUses The complete actual assembled bean dish

6. 6

   Step 6: Let the actual baked beans cool to a comfortable serving temperature. Wash and chop the separate extra parsley, scatter it over the finished beans and drizzle with a little of the separate extra serving olive oil. Serve as four portions.

   Uses The complete actual baked dish · A little extra olive oil for serving · Extra fresh parsley, washed and chopped for serving