- 1 onion.
- 2 cloves of garlic.
- Splash of oil.
- Pinch of ground cinnamon.
- 1 400g tin chopped tomatoes.
- 1 teaspoon basil.
- Splash of lemon juice.
- 1 400g tin butter beans – drained and rinsed.
- 1 vegetable stock cubes.
- 75g feta cheese or salad cheese, crumbled.
- Fresh basil for garnish.
- Finely chop the onion and garlic and put into a large saucepan.
- Add the oil and cinnamon and cook on a low heat until the onion is soft.
- Add the lemon juice and basil and stir in, simmering on a low heat.
- Stir in the butter beans.
- Crumble in the vegetable stock cube and stir well to dissolve.
- Continue to simmer for on a low heat for at least 20 minutes – the longer it cooks the better!
- Ladle into bowls and garnish with the crumbled cheese.
- Add fresh basil leaves to garnish.
- Serve and enjoy!
- Access to kitchen hob.
- Large saucepan.
- Wooden spoon (or other stirring utensil).
- Ladle (or other deep spoon for serving or pour from saucepan).
- Chopping board.
- Sharp knife.
- Teaspoon or teaspoon measurer.
- Sieve (or other way to drain beans).
Considering Carbon Footprint
Carbon footprint (per serving): 1.37 kgCO2e. This is the same as making 65 mugs of tea.*
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More Useful Information
- Gigantes Plaki (pronounced yee-gahn-dess plar-kee) is a Greek dish and can also be eaten cold as a mezze or snack or mixed with leftover rice and stuffed into a pitta bread for next day’s lunch.
- If you don’t have any basil, parsley works well as well.
- This mixture could also be easily turned into burgers:
- Strain off the tomato sauce
- Crush the butter beans
- Add an extra clove of garlic and a pinch of dried chilli flakes
- Gently mash the beans and shape into burgers with floured hands
- Fry for a few minutes on each side.
- This recipe is from our Recipe Station programme. To find out more, get in touch at firstname.lastname@example.org.
- Here’s our active Facebook page where community members share photos of what they’ve made.