Gigantes Plaki (Butter Beans Baked in Tomato Sauce with Feta)
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Ingredients
- 800 g tinned butter beans, drained
- 1 onion
- 3 garlic cloves
- 2 carrots
- 400 g tinned chopped tomatoes
- 5 tbsp olive oil
- 1 tsp dried oregano
- 100 g feta cheese, crumbled
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 17.8 g
- Carbohydrate
- 39 g
- of which sugars
- 9.8 g
- Fat
- 23.6 g
- of which saturates
- 6.4 g
- Fibre
- 12.2 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Finely chop the onion and carrots and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion and carrots for 8 minutes.
- 3
Stir in the garlic and dried oregano for 1 minute, then add the tinned chopped tomatoes and 150ml water.
- 4
Tip in the butter beans, season well and bring to a simmer.
- 5
Transfer to the oven, uncovered, and bake for 25 minutes until the sauce has thickened and the top is lightly caught.
- 6
Scatter with crumbled feta and chopped parsley, and return to the oven for 3 minutes to soften the feta before serving.
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