Gigantes are traditional Greek butter beans that come from Kastoria. They can be black or white in colour and are usually found in dried form. I found mine in a can at Footscray Market, but more about that later.

Gigantes, as seen in Greek Cookery from the Hellenic Heart

serves 4

250g Gigantes Beans, soaked overnight

1/4 cup extra virgin olive oi

1/2 brown onion, finely diced

1 garlic clove, finely sliced

1/2 cup carrots, finely chopped

1/2 cup celery, finely chopped

1/2 tablespoon dried oregano

1/2 tablespoon thyme, finely chopped

1/2 tablespoon tomato paste

75ml sherry vinegar

500g chopped tomato

250ml water

salt, to taste

1/4 bunch flat leaf parsley, roughly chopped

Drain soaked beans and place in a large pot, cover well with water and bring to the boil.

Reduce to a simmer and cook until tender. Strain and keep aside.

Heat oil in a pot and cook onion for 3 minutes.

Add garlic, carrots, celery, oregano, thyme and tomato paste. Stir over a low heat for 3 minutes. De-glaze with sherry vinegar.

Add tomatoes and water and bring to the boil. Stir in beans.

Season well with salt. Finish with parsley and extra olive oil.

I just love this dish, for me it embodies the theme hearty. There is just something about that rich tomato sauce that pretty much says it all. I’ve always used canned butter beans for this recipe. I like the organic ones from Coles, but you miss out on the nice black and white colouring that you can see in the cook book recipe. That aside, I promise that a dish like this beats hands down what ever vegetarian rubbish you normally feed your poor vego mates when they come around. It will also really go well with few nice grilled lamb cutlets on the side too. It will even work as a beautiful warming breakfast dish (as long as you keep the garlic in check!). Other than the little cheat on the beans – I wouldn’t change a thing with this one!