Gigantes Plaki – Greek Giant Beans in Tomato Sauce

• 1can giant bean
• 1 bay leaf
• 1 Pinch salt
• 1 Pinch pepper
• 1 tbsp olive oil
• 1 carrot
• 1 garlic clove
• 250ml passata

Ingredients

• tzatziki or Greek yogurt
• 2 tbsp vegetable paste made from celery, carrots, and onions

1. Peel carrot and cut it into small cubes. Finely chop garlic clove.

2. In a small pot (with a lid), heat the olive oil. Gently sauté the carrot and garlic clove over medium heat for 3–4 minutes.

3. Optional: If you are using vegetable paste, add 1-2 tablespoons now and sauté briefly.

4. Add bay leaf.

5. Add the puréed tomatoes to the pan and stir everything well. Season with salt and pepper. Let the sauce simmer on low heat for 10-15 minutes, until it thickens slightly.

6. Drain the giant bean and rinse briefly. Then add them to the sauce and gently fold them in so that the beans do not break apart.

7. Turn off the heat, leave the lid on the pot, and let it steep for another 10 minutes so that the beans can absorb the flavors.

8. Remove bay leaf.

9. Taste — stir in salt, pepper, or olive oil if needed.

Serving

1. Serve the giant bean lukewarm or cold.

2. Serve optionally with a dollop of tzatziki or Greek yogurt.

3. Fresh bread goes wonderfully with it.