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Vegan Gigandes Plaki Recipe
Ingredients
- 500 g 1lb dried butter beans
- 1.5 l 2 pts water
- few sprigs fresh thyme
- 3 Bay leaves
- 200 g sofrito
- 250 g tomato passata
- 5 ml 1 tsp salt
- 75 ml 5
tbsp olive oil - 20 g 1oz flat parsley, chopped
- 10 g 1/2oz fresh basil, chopped
- 2.5 ml 1/2tsp ground black pepper
Instructions
- 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.
Notes
Inspired by: Greedy Gourmet
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