Greek-style gigantes beans with greens
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 2 x 400g tin of butterbeans, drained
- 1 large onion, roughly chopped
- 2 cloves garlic, crushed
- 1 stick celery, finely chopped
- 2-3 tbsps extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp brown sugar
- 1 tsp dried oregano
- Pinch ground cinnamon
- 2 tbsps tomato purée
- 1 can chopped tomatoes
- 1 can cherry tomatoes
- 100g cavolo nero, tough stalks removed
- Handful flat-leaf parsley and fresh mint, roughly chopped
Method
- STEP 1
Preheat the oven to 160°C/140°C Fan/Gas 3.
In a large, ovenproof casserole or frying pan with a lid, gently saute the onion, celery and garlic in 1 tbsp olive oil until soft.
Stir in the paprika, oregano and cinnamon, then add the beans, tomato purée, the two tins of tomatoes, sugar and season.
- STEP 2
Bring to the boil, stir well, then reduce the heat to a simmer and cover.
Transfer to the oven and cook very gently for 20 minutes. Stir in the cavolo nero, drizzle with the rest of the olive oil and bake in the oven for another 10mins or until soft.
If the sauce gets too thick, add a little water.
- STEP 3
Remove from the oven, check for seasoning, scatter with the fresh herbs and enjoy with a chunky slice of toasted sourdough!
