Hello everyone. A few things before anyone says these aren’t proper gigantes... I know :)
This recipe I have called gigantes beans, which are giant beans from the North of Greece. They are not easy for me to get hold of. If you can get them you should definitely give them a go. I also find dried butter beans fall apart too much when cooked. So I’ve used organic butter beans from a can. They are equally as good and do the job.
Also I have referred to them as ‘baked’ which they are not as I cook them on the hob. But if you want to do them in the oven you can.
This recipe also is heavy on dill. But I love it. If you don’t like dill, use parsley.
I have kept this recipe as a very basic one, and next week I’m going to show you a different version.
Also if your tomatoes are watery or bitter add some purée/ paste and some sugar. I didn’t.
Having said all that, this is a delicious vegan dish (if you don’t add the feta), it’s also delicious the following day for beans on toast! I hope you enjoy it :)
Music: Stranger Danger by Francis Preve
Ingredients, serves 4:
2 x 400g canned butter beans
400g canned tomatoes
1/2 lemon juiced
2 red onions diced
2 garlic cloves diced
60ml extra virgin olive oil
5 tbsp dill
1/2 tsp cinnamon
Salt and pepper