Slow-baked gigantes in tomato

Gigantes plaki is comfort food with a conscience — beans, tomato and a generous amount of olive oil, baked until soft and sweet.

Ingredients

• 500g dried gigantes (giant) beans, soaked overnight
• 1 onion, finely chopped
• 2 cloves garlic, sliced
• 400g chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• Small bunch parsley, chopped
• 120 ml Minoiko extra virgin olive oil
• Salt and pepper

Method

1. Drain the soaked beans, cover with fresh water and simmer until almost tender, about 45 minutes. Drain.
2. Preheat the oven to 180°C. In a pan, soften the onion and garlic in half the olive oil.
3. Add the tomatoes, tomato paste, sugar, salt and pepper and simmer for 10 minutes.
4. Combine the beans and sauce in a baking dish, stir in most of the parsley and the remaining olive oil, and add a little water to loosen.
5. Bake for 45–60 minutes until the top is caramelised and the sauce is rich. Finish with parsley and a final drizzle of oil.

Tip

Do not be shy with the oil — it is what turns baked beans into gigantes plaki.