Baked Gigantes Plaki

🔥 Prep

• Rinse 400 g cannellini beans; if dried, soak overnight in plenty of water, then drain and rinse.
• If using canned, drain and rinse 400 g beans.
• Peel and finely chop the 1 yellow onion.
• Peel and mince the 5 garlic cloves.
• Peel and dice the 1 carrot into small pieces.
• Trim and finely chop the 1 celery stalk.
• Chop 2 tbsp fresh dill and 2 tbsp fresh flat‑leaf parsley.
• Crumble 80 g feta cheese.
• Measure out 60 ml extra virgin olive oil, 200 ml vegetable broth, 1 tsp dried oregano, 0.25 tsp ground cinnamon, 1 tsp salt, and 0.5 tsp black pepper.

🔥 Cook

• 1. Preheat oven to 180°C (350°F).
• 2. In a large oven‑safe skillet or Dutch oven, heat the 60 ml extra virgin olive oil over medium heat until shimmering.
• 3. Add the chopped yellow onion, diced carrot, and chopped celery; sauté for 5–6 minutes until softened and translucent.
• 4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
• 5. Add the 400 g crushed tomato, 200 ml vegetable broth, 1 tsp dried oregano, 0.25 tsp ground cinnamon, 1 tsp salt, and 0.5 tsp black pepper; stir to combine.
• 6. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 8 minutes, stirring occasionally.
• 7. Add the prepared cannellini beans (drained) to the sauce, tossing to coat evenly.
• 8. Transfer the skillet to the preheated oven and bake uncovered for 30–35 minutes, or until the beans are tender and the sauce has thickened.
• 9. Remove from oven, sprinkle the chopped fresh dill, parsley, and crumbled 80 g feta cheese over the top.
• 10. Return to the oven for an additional 5 minutes just to warm the feta and herbs, then let rest 5 minutes before serving.

🔥 Serve

• Serve the baked gigantes plaki hot, directly from the skillet or transferred to a shallow serving dish.
• Drizzle a little extra‑virgin olive oil over the top for added richness.
• Accompany with crusty whole‑grain bread or warm pita to soak up the sauce.
• Pair with a simple Greek salad of cucumber, tomato, red onion, olives, and a lemon‑olive oil dressing.
• Optionally, garnish with an extra sprinkle of fresh dill and a grind of black pepper.