Vegan Gigandes Plaki
Inspired by: Greedy Gourmet
500g (1lb) dried butter beans
1.5l (2 pts) water
few sprigs fresh thyme
3 Bay leaves
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
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.