Gigantes Plaki

Ingredients

• •2 cans (540 mL each) canned large white (butter) beans or lima beans, drained and rinsed
• •¼ cup plus more for finishing olive oil
• •1 large yellow onion, diced
• •4 garlic cloves, minced
• •1 can (796 mL) canned crushed tomatoes
• •2 tbsp tomato paste
• •1½ tsp dried oregano
• •½ tsp smoked paprika
• •2 bay leaves
• •¼ cup fresh parsley, chopped
• •to taste salt and black pepper
• •80 g feta cheese, crumbled, for serving
• •as needed crusty bread, for serving

Directions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in an oven-safe skillet or Dutch oven over medium heat; sauté onion 5 minutes until softened, then add garlic and cook 1 minute more.
3. 3Stir in tomato paste and cook 2 minutes until it darkens slightly; add crushed tomatoes, oregano, paprika, bay leaves, salt, and pepper.
4. 4Simmer the sauce 10 minutes until slightly thickened; taste and adjust seasoning.
5. 5Gently fold in drained beans, making sure they are well coated; stir in most of the parsley.
6. 6Transfer to oven and bake uncovered 30–35 minutes until the sauce is thick and the top beans are just starting to caramelize.
7. 7Remove bay leaves; drizzle generously with olive oil, scatter remaining parsley and feta, and serve with crusty bread.

💡 True gigantes beans (giant dried white beans) take overnight soaking and long cooking — canned butter beans or large lima beans are an excellent shortcut available everywhere. Find them in the canned bean aisle at any Canadian grocery store. This dish actually improves overnight as the beans absorb the sauce.

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