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Per serving
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- 1
Heat the oven
Position a rack in the center of the oven and preheat to 375°F. Grab a large oven-safe skillet — cast iron is perfect here.
- 2
Soften the vegetables
Roughly chop the onion, carrot, and celery, and mince the garlic. Warm the olive oil in the skillet over medium-high heat. Once it shimmers, add the onion, carrot, celery, and garlic with a pinch of salt. Cook, stirring often, until softened, 5 to 7 minutes.
- 3
Build the tomato sauce
Add the diced tomatoes with their juices and the water, plus another pinch of salt. Stir in the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf. That little hit of cinnamon is what makes it taste Greek.
- 4
Add the beans and bake
Drain and rinse the butter beans well, then stir them into the sauce. Cook over high heat for 5 minutes, then transfer the skillet to the oven and bake until the sauce has thickened and the top is lightly golden, 20 to 30 minutes.
- 5
Finish and serve
Discard the bay leaf. Drizzle with a little more olive oil, scatter with fresh parsley, and crumble creamy feta over the top. Serve warm or at room temperature with rustic bread for scooping.
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Greek Baked Butter Beans (Gigantes Plaki)
Created by: WholeFoodWendy
Ingredients
- 3 tbsp extra-virgin olive oil
- 1/2 onion
- 1 carrot
- 1 celery
- 2 garlic cloves
- salt
- 15 oz diced tomatoes
- 6 tbsp water
- 1/4 cup flat-leaf parsley
- 1/2 tbsp fresh thyme
- 3/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 bay leaf
- 30 oz butter beans
- feta cheese
Instructions
- Heat the ovenPosition a rack in the center of the oven and preheat to 375°F. Grab a large oven-safe skillet — cast iron is perfect here.
- Soften the vegetablesRoughly chop the onion, carrot, and celery, and mince the garlic. Warm the olive oil in the skillet over medium-high heat. Once it shimmers, add the onion, carrot, celery, and garlic with a pinch of salt. Cook, stirring often, until softened, 5 to 7 minutes.
- Build the tomato sauceAdd the diced tomatoes with their juices and the water, plus another pinch of salt. Stir in the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf. That little hit of cinnamon is what makes it taste Greek.
- Add the beans and bakeDrain and rinse the butter beans well, then stir them into the sauce. Cook over high heat for 5 minutes, then transfer the skillet to the oven and bake until the sauce has thickened and the top is lightly golden, 20 to 30 minutes.
- Finish and serveDiscard the bay leaf. Drizzle with a little more olive oil, scatter with fresh parsley, and crumble creamy feta over the top. Serve warm or at room temperature with rustic bread for scooping.