a spicy take on traditional greek giant beans ('Gigantes')
Prep: 5min | Cooking: 1 h
500g giant beans or cannellini beans, soaked overnight
2 onions, chopped
2 celery sticks, chopped
4 garlic cloves, finely chopped
2 carrots, chopped
2 laurel leaves
1kg tomatoes, peeled, seeded and diced
1 tsp sugar
2 tsp chili flakes
2 tbsp paprika
2 tbsp chopped parsley
olive oil, salt and pepper
Boil beans 15 min, drain, rince, and set aside.
Heat some olive oil in a large pot and fry the onion, celery sticks, and carrots for 5 min.
Add half the garlic, and simmer another 5 min.
Add the beans, laurel, and 5 cups water. Cover with lid and simmer 20 min.
Set aside 2 cups of the vegetable stock, and leave the pot uncovered, so that the remaining liquids evaporate, 40 min.
Meanwhile, fry the other half of garlic in a little olive oil in a saucepan.
Once aromatic, add the tomatoes, sugar, chili flakes, paprika, and set on high heat for 5 min.
Pour in the 2 cups of stock, lower heat to medium, and cook, covered, 20 min.
Season tomato sauce with salt and the parsley.
Season the beans with some salt and a little olive oil.
Either pour the tomato sauce into the bean pot, mix and serve, or add the sauce on top of each serving.