gigantes-plaki-greek-giant-beans

🥘 Ingredients

• extra-virgin olive oil 0.12 cup
• onion ½
• carrot 1
• celery stalk 1
• garlic cloves 2
• kosher salt ¼ tsp
• diced tomatoes 15 oz
• water 6 tbsp
• kosher salt ¼ tsp
• flat-leaf parsley ¼ cup
• fresh thyme leaves ½ tbsp
• dried oregano ¾ tsp
• red pepper flakes 1/4 to 1/2 tsp
• ground black pepper ¼ tsp
• ground cinnamon 1/8 to 1/4 tsp
• dried bay leaf 1
• butter beans 15 oz
• extra
• flat
• creamy
• rustic bread

1. 1

   Preheat oven: Position a rack in the center of the oven and preheat to 375°F.
2. 2

   Saute the vegetables: In a large oven-safe skillet set over medium-high heat, add extra-virgin olive oil . Once the oil shimmers, add onion , carrot , celery stalk , and garlic cloves . Season with kosher salt . Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. 3

   Add the tomatoes and spices: Add diced tomatoes and water . Season with another pinch of kosher salt . Add flat-leaf parsley , fresh thyme leaves , dried oregano , red pepper flakes , ground black pepper , ground cinnamon , and dried bay leaf .
4. 4

   Add the beans: Stir in butter beans . Cook for 5 minutes over high heat. Taste and adjust seasoning as needed. Transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes .
5. 5

   Finish and serve: Remove and discard the bay leaf. Finish the dish with a drizzle of extra -virgin olive oil, a pinch of flat -leaf parsley, and a good sprinkle of creamy feta cheese (crumbled). Serve with rustic bread .