This dish is usually eaten as an appetizer, with crusty bread, I do recommend a red wine with a lot of body and soft tannins
400g dried Gigantes beans or large Lima beans
1/2 cup extra virgin olive oil, plus more to serve
1 french shallot, finely chopped
5 garlic cloves, finely chopped
1/2 cup passata tomato sauce
1 tsp sugar
1 tsp Greek dried oregano
When beans are cooked add
1 tsp fresh dill weed
2 tbsp chopped flat-leaf parsley, plus extra to serve
1 tsp sea salt and fresh ground pepper
Feta cheese (optional)
Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with 2″ of water. Bring to the boil, boil vigorously for 5 minutes, drain water and fill pot with new cold water and bring to a boil again, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 350. Heat the olive oil in a large frying pan, tip in the shallots and garlic, then cook over a medium heat for 2 mins, add the passata and cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Stir in the beans. Tip beans into a large ovenproof dish, then bake for approximately 30 minutes uncovered until the beans are fork tender. The beans sauce will thicken. Check beans for tenderness and take out of oven, then scatter with parsley, dill, salt and pepper and drizzle with a couple more glugs of olive oil to serve.
Serve with Feta cheese, more parsley and really good extra virgin olive oil, with crusty bread as an appetizer or side dish.
Please note: there are certain beans that do not need soaking, read directions on package.