Gigantes Plaki — Greek Baked Giant Beans

Ingredients

• 3 cans butter beans or large white beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 onion + 2 carrots, diced
• 4 cloves garlic
• ½ cup olive oil — a Greek amount, on purpose
• 1 tsp oregano + ½ tsp cinnamon (the quiet Greek secret)
• 2 tbsp honey or sugar
• Dill + parsley, and feta to crumble

Method

1. Soften the onion and carrots in HALF the oil, add the garlic, oregano, and cinnamon for 1 minute.
2. Add the tomatoes, honey, 1 teaspoon salt, and a splash of water; simmer 10 minutes.
3. Fold in the beans, transfer to a baking dish, and pour the remaining oil over the top — it bakes into the crust.
4. Bake at 400°F (205°C) for 30–35 minutes until bubbling at the edges with browned bean-tops.
5. Rest 10 minutes (they're molten), shower with herbs and feta, and serve with bread. Greek tavernas list this humbly under 'starters'; it eats like a main and lingers like a memory.