Greek Gigantes Beans in Tomato with Dill
Big butter beans baked slowly in tomato until creamy, finished off the heat with dill, lemon and raw olive oil.
- 300 g dried butter beans
- 3 tbsp light olive oil
- 1 pc onion
- 3 pc garlic
- 400 g tomato passata
- 1 tbsp tomato puree
- 1 tsp dried oregano
- 450 ml vegetable stock
- 25 g dill
- 3 tbsp extra-virgin olive oil
- ½ pc lemon
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- Step 1
Soak the beans in salted cold water for 8-12 hours. Salted, not plain - it is what stops the skins splitting later.
Method
- Step 1
Drain the beans, cover with fresh water and simmer gently for 45 minutes until slightly tender. Keep it at a lazy simmer; a hard boil splits them. Drain.
- Step 2
Heat the light olive oil in a casserole over medium heat and soften the diced onion and crushed garlic with a pinch of salt for 6 minutes. Stir in the tomato puree and oregano for 1 minute.
- Step 3
Add the passata, stock and beans. Season, cover, and bake at 180°C (160°C fan) for 60-75 minutes until the beans are creamy to the centre and the sauce has thickened.
- Step 4
Take the pot out of the oven and stir in the chopped dill and lemon juice.
- Step 5
Let it stand 60 seconds off the heat, then spoon into bowls and drizzle each generously with the raw extra-virgin olive oil. That last spoonful is not a garnish - unheated is the only state the polyphenols survive in.
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