Gigandes oven baked beans
I always make a big batch so I will have enough to take to work for my lunch the next day
This is a wonderful vegan dish that tastes lovely hot or cold.
(Serves 6)
Ingredients:
2 x cans of butter beans200ml extra virgin olive oil3 small red onions, finely sliced4 sun-dried tomatoes, slice1 kg ripe tomatoes, peeled seeded and finely chopped4 cloves garlic, chopped3 celery stalks, finely chopped with leaves2 large carrots, peeled, finely sliced1 tsp ground paprika1 tbsp tomato puree½ bunch flat leaf parsley finely chopped½ bunch dill, finely choppedSalt & freshly ground black pepper250g feta cheese
Method:
Drain the cans of butter beans, put into a saucepan with plenty of cold water and bring to a steady boil, skimming off sediment as it rises to the surface
Bring to a steady simmer, cover and cook for a few minutes, or until tender. Do not salt the cooking water as this makes the beans tough.
Drain the cooked beans reserving a mug of the cooking liquor
Now heat the oil in a large frying pan or skillet and fry the onions until soft and transparent
Take off the heat and blend in the rest of the ingredients
Return to the heat, tip on the beans and stir on a low heat for 5 minutes
Then transfer to a baking dish, add the reserved liquor, cover and bake in a preheated oven 180°C / Fan 160°C / Gas 4 for 15/20 minutes
Check occasionally that the beans are not drying out, no harm will come by adding a little more water if needed
Remove cover and bake for a further 10 minutes
Crumble on the feta. Serve with huge salad.