Gigantes Plaki (Greek Baked Beans)
Serves
Adapted from The Mediterranean Dish
Olive oil
½ large onion, diced
1 large carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
Salt
1x (15 ounces, 450 milliliters) can diced tomatoes, with juices
6 tablespoons (3 ounces, 90 milliliters) water
¼ cup parsley, coarsely chopped, plus more for garnish
½ tablespoon fresh thyme
¾ teaspoon dried oregano
¼ - ½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
⅛ - ¼ teaspoon ground cinnamon
1 bay leaf
1x (15 ounce, 450 milliliters) can butter beans, drained and rinsed
Feta cheese, crumbled, for garnish
Rustic bread, for serving
Position a rack in the center of the oven and preheat the oven to 375° F (190° C).
Heat a large, oven-safe skillet over medium-high heat. As the pan heats up, add 2 tablespoons of olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about ¼ teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
Add the tomatoes, with their juices, and the water. Season with another pinch of salt (about ¼ teaspoon). Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf. Stir everything until well combined.
Stir in the beans and cook for 5 minutes over high heat. Taste and adjust the seasoning to your preferences.
Transfer the skillet to the oven and bake until thickened and the top layer turns a light golden brown, 20-30 minutes.
Remove and discard the bay leaf. While still in the skillet, garnish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.
Enjoy!