Target: 6 × 4 inches · landscape

Vegetarian Gigantes Plaki with Feta

100 min · 6 servings

Ingredients

□

□ 1/3 cup extra-virgin olive oil, divided

□ 1 large yellow onion, finely diced

□ 2 carrots, finely diced

□ 2 celery ribs, finely diced

□ 5 garlic cloves, thinly sliced

□ 1 (28 oz) can crushed tomatoes

□ 1 tsp dried oregano

□ 1/2 cup chopped fresh dill, divided

□ 4 oz feta, crumbled, plus lemon wedges and greens for serving

1. Soak and simmer dried gigantes until nearly tender, or drain canned butter beans. Heat oven to 375 F.

2. Soften onion, carrots, and celery in olive oil. Add garlic, oregano, tomatoes, and half the dill.

3. Simmer sauce 15 minutes until thick, then fold in the prepared beans.

4. Drizzle with oil and bake at 375 F for 25 minutes. Top with feta and dill; rest 5 minutes.

5. Serve in bowls with crusty bread, lemon wedges, and lemony greens.

Cook’s note: Reduce the tomato sauce before baking so it coats the beans and their top edges can brown.