Greek Gigantes Plaki with Cinnamon and Fresh Dill
These tender giant white beans are slow-baked in a rich tomato sauce infused with warm cinnamon and bright fresh dill, creating the ultimate Greek comfort dish. Perfect for a spring gathering, this traditional taverna favourite is hearty yet light enough for the warming season.
Ingredients
- 2 x 400g cans butter beans, drained and rinsed
- 400g can chopped tomatoes
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 80ml extra virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 bay leaf
- 250ml vegetable stock
- 1 teaspoon sugar
- 30g fresh dill, chopped
- Salt and black pepper to taste
- Juice of half a lemon
Instructions
Preheat your oven to 180°C (160°C fan).
Heat 60ml of olive oil in a large oven-safe casserole dish or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 8-10 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste, cinnamon, oregano, and paprika, cooking for 1 minute to toast the spices.
Add the chopped tomatoes, vegetable stock, sugar, and bay leaf. Stir well and bring to a gentle simmer.
Gently fold in the drained butter beans, being careful not to break them. Season with salt and pepper.
Drizzle the remaining 20ml of olive oil over the top of the beans.
Cover and bake in the preheated oven for 45 minutes.
Remove the lid and bake for an additional 30-45 minutes until the sauce has thickened and the top is slightly caramelised.
Remove from oven and discard the bay leaf. Stir in half the fresh dill and the lemon juice.
Let rest for 10 minutes before serving. Garnish with remaining fresh dill and an extra drizzle of olive oil.
Serve warm or at room temperature with crusty bread.
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