The Greek people, who have many wonderful plant based recipes call this ‘Gigantes Plaki'. I believe many people around the Mediterranean have a recipe similar to this because the ingredients are so readily available. This is such an easy and rewarding dish to make. It takes very little time to put this dish together and will feed four people for less than 10 £. It is satisfying and superhealthy. You can serve it hot but I like to serve it room temperature for lunch or as a mezzo served on toasted sourdough bread when people suddenly turn up for beers..
2x 400 GR. tins of butter beans drained and well rinsed (800 GR. of beans soaked overnight in plenty of water, drained, rinsed and cooked for 50 minutes.)
3 TBsp coconut butter
1 large onion, finely chopped
4 garlic cloves, finely chopped
4 TBsp tomato puree
1,2 KG ripe tomatoes or 3x 400 GR. tins peeled tomatoes
1 tsp agave syrup (or sugar)
2 TBsp oregano
1 Tsp cinnamon
4 TBsp chopped flat leaf parsley plus some to serve
Heat the oven to 180C / 160C fan.
Heat the coconut butter in a a large frying pan and add the onion and garlic than cook over a medium heat for 10 minutes until softened (not browned). Add the tomato puree, cook for a further minute and add the remaining ingredients. Simmer for a few minutes. Transfer everything in a large ovenproof dish and bake for 30 minutes uncovered and without stirring. In the mean time your home will smell wonderful and you will find it hard not to start ‘sampling’.. The beans will absorb all the flavour and the sauce will thicken. Before serving scatter with parsley and perhaps even add a drizzle of extra virgin olive oil…
This dish would go very will with a Greek Salad and Olives… Et Voila..