GIGANTES SKORDATI

• total time: 41 minutes

Ingredients

85ml extra virgin olive oil

2 finely chopped shallots

6 garlic cloves, finely chopped

1 tsp paprika

1 tsp dried oregano

Salt to taste

480g butter beans, or two drained cans

Zest of half a lemon

Juice of 1 1/2 lemons

20g fresh parsley, chopped

20g fresh dill finely chopped

Directions

1.) Heat up the olive oil in a frying pan over a medium high heat. After a minute, add the chopped shallots and sauté for 2-3 minutes until they soften.

2.) Add the chopped garlic and seasonings and continue cooking until fragrant, before adding the butter beans and lemon juice and zest.

3.) Lower the heat and cover the pan with a lid, and leave the beans to simmer for 10 minutes. Meanwhile, preheat the oven to 180 degrees Celsius fan.

4.) Pour the beans into a large baking dish and bake for 20-25 minutes until golden on top.

5.) Stir through the finely chopped herbs and bake for another 5 minutes until softened. Serve warm with pitta bread or bread of choice to soak in the juices.