Gigantes Plaki with Feta Recipe

Ingredients

1 onion
2 garlic cloves
100g carrots
2 celery sticks
A handful of flat leaf parsley
2 x 400g tins of butter beans
½ tsp cinnamon
1 tsp dried oregano
400g tin of chopped tomatoes
1 lemon
120g feta
4 white pitta breads

Prep: 15 mins | Cook: 45 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Trim, peel and finely slice the onion. Peel and finely slice the garlic cloves. Peel and dice the carrot. Trim and dice the celery to match. Finely slice the parsley stalks, reserving the leaves for later. Drain and rinse the butter beans.

2. Heat 1 tbsp olive oil in an ovenproof casserole dish on a medium heat. Add the onion, carrot, celery, parsley stalks and garlic. Season with a pinch of salt and fry, stirring often, for 10-12 mins till the vegetables have softened.

3. Sprinkle in the cinnamon and dried oregano. Tip in the chopped tomatoes and beans. Half-fill the tin with water (approximately 200ml) and add this too. Finely grate the zest from the lemon and set to one side. Squeeze in the juice from half the lemon and stir well to mix.

4. Bring the beans to a simmer and bubble for 5-7 mins, stirring occasionally, till starting to thicken. Taste and add salt and pepper, if you think it needs it. Break the feta into large chunks and scatter over the top of the beans. Sprinkle over the lemon zest.

5. Pop the dish in the oven and bake for 25-30 mins till the mixture has thickened and has formed a golden crust. While the beans cook, roughly chop the parsley leaves.

6. Remove the beans from the oven. Drizzle over 1 tbsp olive oil and scatter over the chopped parsley. Divide the beans between warm plates and serve with warm pitta bread for scooping.