Gigantes plaki

Gigantes plaki. Finely chopped, Finely chopped, Skins removed, roughly chopped.

Good Food team

20 + 55 min · 4

Ingredients

• 120 g Finely chopped
• 6 g Finely chopped
• 800 g Skins removed, roughly chopped
• 40 g Passata; reduce before adding tomatoes
• 400 g Canned Lima beans
• 30 g 25 g for cooking and 5 g for serving
• 5 g Brown sugar
• 5 g Dried oregano
• 20 g Plus extra to serve

Preparation

1. Drain and rinse the cooked beans and set aside; no soaking or initial long boiling is needed.
2. Preheat the oven to 180°C.
3. Heat 25 g olive oil in a large pan. Soften the onion and garlic for 10 minutes without browning. Stir in the passata and simmer for 3–5 minutes to thicken. Add the chopped tomatoes, sugar, oregano and most of the parsley and simmer for 2–3 minutes. Reserve the remaining parsley and 5 g oil for serving.
4. Season generously, then stir in the beans.
5. Transfer the bean and tomato mixture to an ovenproof dish. Bake at 180°C for about 30–40 minutes, until bubbling and thickened. Add a little water if the sauce dries out.
6. Let cool slightly. Scatter over the reserved parsley, drizzle with the remaining 5 g of olive oil and serve warm.