Vegan Gigandes Plaki

Inspired by: Greedy Gourmet

INGREDIENTS

• 500g (1lb) dried butter beans
• 1.5l (2 pts) water
• few sprigs fresh thyme
• 3 Bay leaves
• 200g sofrito
• 250g tomato passata
• 5ml (1 tsp) salt
• 75ml (5 tbsp) olive oil
• 20g (1oz) flat parsley, chopped
• 10g (1/2oz) fresh basil, chopped
• 2.5ml (1/2tsp) ground black pepper

DIRECTIONS

• Put the beans in water and soak it overnight
• On the next day drain the beans and place in a large pot with 1.3 litre of fresh water.
• Bring to the boil.
• Once they have come to the boil and you have skimmed off the scum, add the sofrito and the salt. Top up with water if necessary.
• When the beans are almost cooked add the tomato passata and cook on low heat, simmering for another 20 minutes or until beans are soft. Stir frequently.
• Let it cool a little then add the chopped parsley, basil, pepper and olive oil.
• Serve in a large casserole dish with ladolemo.
• Add herbs for garnish.