Description
This easy, 9-ingredient dish is a smokey chipotle riff on traditional Gigantes plaki, a hearty Greek butter bean and tomato dish, and takes just under 30 minutes to prepare. The addition of chilli and chipotle make these saucy beans more Mexican than Mediterranean. It’s lovely as a vegetarian main with some pita chips or tortillas, as part of a mezze, or serve as a chunky dip alongside margaritas (the perfect pairing). View the cook-along video here.
Ingredients
Units
- 2 tins butter beans
- 1 tsp chilli flakes
- 200ml water
- 120ml olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, finely grated
- 1 tablespoon chipotle paste
- 300g plum tomatoes, roughly chopped
- 1 bay leaf
- 15g finely chopped fresh flat-leaf parsley
- 50g feta cheese (optional)
- sea salt and freshly ground black pepper
- tortilla chips, pita chips or bread for serving (optional)
Instructions
- Heat half the olive oil in a saucepan and add the onion, Cook over medium heat until softened, then add the remaining olive oil. Add the chipotle paste, garlic, bay leaf and chilli flakes and cook for another minute before adding the tomatoes, and the water. Cook on medium heat until the tomatoes have broken down into a jammy sauce, about 15 minutes.
- Add the drained butter beans and cook for a further 5 minutes, topping with water as necessary so that the beans are bathed in a spicy tomato sauce the thickness of double cream.
- Season to taste with salt and pepper, and cool a little before spooning into serving plates and adding the chopped parsley and feta. Serve warm or at room temperature with bread, pita chips or tortilla chips.
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Category: Snacks/Sides
- Method: Bake
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1
- Calories: 585.48kcal
- Sugar: 4.13g
- Sodium: 245.51mg
- Fat: 22.03g
- Saturated Fat: 4.16g
- Unsaturated Fat: 16.98g
- Trans Fat: 0g
- Carbohydrates: 72.5g
- Fiber: 18.26g
- Protein: 28.24g
- Cholesterol: 7.44mg
