Greek Cinnamon-Baked Giant White Beans with Fresh Spring Herbs and Crusty Bread
These tender gigantes plaki are slow-baked in a fragrant tomato sauce infused with warm cinnamon and topped with vibrant fresh herbs. A comforting Greek classic perfect for spring gatherings, served with crusty bread to soak up every drop of the rich sauce.
Ingredients
- 2 x 400g cans giant white beans (butter beans), drained and rinsed
- 400g can crushed tomatoes
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 80ml extra virgin olive oil, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 250ml vegetable stock
- 1 teaspoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh flat-leaf parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 crusty baguette or sourdough loaf, for serving
Instructions
Preheat your oven to 180°C (350°F).
Heat 60ml of olive oil in a large oven-safe casserole dish or Dutch oven over medium heat. Add the diced onion and sauté for 6-8 minutes until softened and lightly golden.
Add the minced garlic, cinnamon, paprika, and dried oregano. Stir for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute, then add the crushed tomatoes, vegetable stock, honey, salt, and pepper. Bring to a gentle simmer.
Gently fold in the drained giant white beans, ensuring they are evenly coated in the sauce. Remove from heat.
Drizzle the remaining 20ml of olive oil over the top of the beans.
Cover the dish with a lid or foil and bake for 45 minutes.
Remove the lid and bake uncovered for an additional 25-30 minutes until the sauce has thickened and the top is slightly caramelised.
Remove from the oven and let rest for 5 minutes. Scatter the fresh parsley, dill, and mint generously over the top.
Serve warm directly from the dish with thick slices of crusty bread for dipping.
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