Gigantes Plaki (Butter Beans in Tomato Sauce)

Traditionally, gigantes plaki is made from soaked, dried butter/lima beans and baked in the oven. My quick version relies on tinned beans and is cooked on the hob, but you could make a big batch using dried beans and cook in the slow cooker (boil the beans for 10 minutes before slow cooking). This dish can be serve warm a part of a meze or hot as a main dish with rice or bread.

My version costs around £1 to make, using budget-brand beans and tinned tomatoes. 

Serves 2-4

• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 large cloves of garlic, chopped or crushed
• 1 carrot, finely diced
• 1 tin chopped tomatoes or around 400g/1 lb chopped fresh tomatoes.
• 1 tin butter/lima beans, drained and rinsed
• 2 tsp chopped fresh parsley
• 2 tsp chopped fresh dill
• ½ tsp sugar, optional
• ½ tsp paprika
• a pinch of cinnamon or a small cinnamon stick, optional 

Heat the oil in a pan and saute the onion, carrot and garlic for a few minutes.

Add all of the remaining ingredients, apart from the beans, and stir well.

Cover and simmer on a low heat for 10 minutes. 

Add the beans, stir and simmer (with the lid on)  for a further 10-20 minutes, until the carrots are tender.

Lower fat alternative: Just use 1 tsp of oil. 
Camping version: Simmer a jar of tomato pasta sauce with a drained tin of butter beans. Serve with warm pittas.

I'm linking this recipe to 'The Vegetable Palette'  over at  A2K - A Seasonal Veg Table.  This month's colour theme is red.

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