Giant Beans Recipe Jamie Oliver Food

GIGANTES PLAKI

Gigantes plaki image

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Provided by Good Food team

Time 2h20m

Number Of Ingredients 10

Ingredients

400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus more to serve
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve

Steps:

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

GIANT BEANS WITH SPINACH AND FETA

Giant Beans With Spinach and Feta image

Make and share this Giant Beans With Spinach and Feta recipe from Food.com.

Provided by Boo Chef in West Te

Categories Greek

Time 2h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces about 1 1/4 cups giant beans or 8 ounces dried large lima beans
salt
2 slices high-quality white bread, quartered
6 tablespoons extra virgin olive oil
2 medium onions, minced
3 medium garlic cloves, minced or pressed through a garlic press about 1 tablespoon
2 (10 ounce) packages spinach, stemmed and washed
2 (14 1/2 ounce) cans diced tomatoes, drained
1/4 cup minced fresh dill leaves
ground black pepper
6 ounces feta cheese, crumbled about 1 1/2 cups
1 lemon, cut into wedges for serving

Steps:

Rinse ,pick over, and soak overnight or quick-soak beans.
Drain them, discarding the soaking liquid; set aside. Bring the beans, 2 quarts fresh water, and 1 teaspoon salt to a boil in a Dutch oven. Reduce to a simmer and cook until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
Meanwhile, process the bread with 2 tablespoons of the oil in a food processor to coarse crumbs, about 5 pulses; set aside.
Adjust an oven rack to the middle position and heat the oven to 400 degrees. When the beans are tender, drain and discard the cooking liquid; set aside. Wipe out the Dutch oven, add 2 more tablespoons of the oil to the pot, and heat over medium heat until shimmering. Add the onions and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add half of the spinach, cover, and cook until beginning to wilt, about 2 minutes. Stir in the remaining spinach, cover, and continue to cook until wilted, about 2 minutes longer. Off the heat, gently stir in the drained beans, tomatoes, dill, and the remaining 2 tablespoons oil. Season with salt and pepper to taste and transfer to a 13 by 9-inch baking dish. (At this point, the dish can be covered and refrigerated for up to 24 hours.).
Sprinkle the feta, then the fresh bread crumbs evenly over the top. Bake until the bread crumbs are golden brown and the edges are bubbling, about 20 minutes. (If refrigerated, increase the baking time to 25 to 30 minutes.) Serve immediately with the lemon wedges.

Nutrition Facts : Calories 299.6, Fat 20.9, SaturatedFat 6.5, Cholesterol 26.8, Sodium 766.7, Carbohydrate 23.7, Fiber 5.6, Sugar 8.7, Protein 9.4

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