Greek Food

Vegan Gigandes Plaki

Inspired by: Greedy Gourmet

INGREDIENTS

  • 500g (1lb) dried butter beans
  • 1.5l (2 pts) water
  • few sprigs fresh thyme
  • 3 Bay leaves
  • 200g sofrito
  • 250g tomato passata
  • 5ml (1 tsp) salt
  • 75ml (5 tbsp) olive oil
  • 20g (1oz) flat parsley, chopped
  • 10g (1/2oz) fresh basil, chopped
  • 2.5ml (1/2tsp) ground black pepper

DIRECTIONS

  • Put the beans in water and soak it overnight
  • On the next day drain the beans and place in a large pot with 1.3 litre of fresh water.
  • Bring to the boil.
  • Once they have come to the boil and you have skimmed off the scum, add the sofrito and the salt. Top up with water if necessary.
  • When the beans are almost cooked add the tomato passata and cook on low heat, simmering for another 20 minutes or until beans are soft. Stir frequently.
  • Let it cool a little then add the chopped parsley, basil, pepper and olive oil.
  • Serve in a large casserole dish with ladolemo.
  • Add herbs for garnish.

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