You might have guessed that I've got a bit of a thing for Greek food. Gigantes are a type of Greek giant white bean, impossible to find so far North, but lima/butter beans are more than adequate for this recipe.
This would usually be made with fresh dill, but one day I couldn't find any fresh dill so decided to substitute dried dill. Use a really small bunch if you'd like to use fresh.
serves 2 as a main
700g gigantes or lima/butter beans, cooked (about 350g dried)
OR x 3 400g tins, drained & rinsed
500g tomato passata
2 stalks celery, diced
1 L onion, diced
3 cloves garlic, crushed
40ml/2 tbsp tomato paste
30ml/1 1/2 tbsp white wine vinegar
2 bay leaves
1/2 t chili flakes
1 1/2-2 tbsp dried dill
1 S bunch flat-leaf parsley, chopped
150ml vegetable stock
olive oil, preferably Greek
Preheat an oven to 175°C/345°F.
Oil an oven dish approx 20 x 30cm, 6cm deep.
In a pan over med-low heat,
Sauté bay leaves, onion, garlic, celery in oil.
When onion is soft,
Add tomato paste, chili, vinegar, passata.
Cook 20 mins over low heat.
Add parsley, dill, stock, beans.
Check for seasoning.
Add to oven dish.
Cover dish with foil or lid.
Bake in oven 30 mins.
Turn up heat to 220°C/430°F.
Bake 15 mins or until top has started to dry out.
Try to remove bay leaves before serving.
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