Greek Gigantes Plaki

Ingredients (Serves 4–6):

• 500 g (1 lb) giant white beans (soaked overnight)

• 1/2 cup olive oil

• 1 large onion, finely chopped

• 2–3 carrots, chopped

• 2–3 celery stalks, chopped

• 3–4 garlic cloves, minced

• 800 g canned tomatoes (or fresh, peeled & chopped)

• 2 tbsp tomato paste

• 1 tsp sugar (optional, to balance acidity)

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt & freshly ground pepper, to taste

• 1/2 cup fresh parsley, chopped

• 1–2 cups water (as needed)

Instructions:

1. Preheat oven to 180°C (350°F).

2. Cook the beans: Drain soaked beans and place them in a large pot with fresh water. Boil for 10 minutes, then drain.

3. Prepare the sauce: In a large pan, heat olive oil. Sauté onions, carrots, and celery until softened. Add garlic and cook 1 more minute.

4. Add tomatoes & seasoning: Stir in chopped tomatoes, tomato paste, sugar, oregano, thyme, salt, and pepper. Simmer 10–15 minutes.

5. Combine beans & sauce: In a baking dish, mix the partially cooked beans with the tomato-vegetable sauce. Add water to cover beans halfway.

6. Bake: Cover with foil and bake 1–1.5 hours, stirring occasionally. Remove foil for the last 20 minutes to let the top brown slightly.

7. Finish with parsley: Sprinkle chopped parsley before serving.

Tips:

• Serve warm or at room temperature as a meze or main dish.

• Delicious with crusty bread and a drizzle of extra virgin olive oil.

• Can be made vegan and keeps well for 2–3 days.