Gigantes Plaki

1. Soak the beans overnight in plenty of water. Drain, rinse, then put them in a pan covered with water. Bring to the boil, lower the heat, and simmer for about 50 minutes until slightly tender but not soft, then drain and set aside.
2. Heat the oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, add the onion and garlic, and cook over medium heat for 10 minutes until softened but not browned. Add the tomato purée and cook for a minute, then add the remaining ingredients and simmer for 2 to 3 minutes. Season generously, stir in the beans, then tip everything into a large ovenproof dish.
3. Bake for about 1 hour, uncovered and without stirring, until the beans are tender and the sauce has thickened. Leave to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Tips from the ZestyPlate Kitchen

• Soak dried beans overnight and stop short at the boiling stage, since they finish softening in the oven.
• Bake it uncovered and leave it alone so the sauce reduces and the top picks up a caramelised edge.
• A pinch of cinnamon and decent oregano bring the sauce its authentic Greek warmth.
• Finish with a good drizzle of olive oil and fresh parsley just before serving.