Gigantes plaki: baked white beans with tomato and dill

Ingredients

For 1 serving

• Cooked cannellini beans240 g
• Tomato passata200 g
• Onion60 g
• Carrots60 g
• Celery40 g
• Garlic1 clove
• Dill4 g
• Dried oregano1 teaspoon
• Extra virgin olive oil12 g
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Preheat a conventional oven to 190 °C. Finely chop the onion, peeled carrot, celery and garlic.
2. Heat the extra virgin olive oil in a frying pan over medium-low heat and sweat the vegetables for 8 minutes, stirring, until soft and the onion is translucent.
3. Add the tomato passata, dried oregano, salt and black pepper and cook for 5 minutes, until slightly thickened.
4. Add the drained and rinsed cannellini beans, stir and transfer to a baking dish. Bake for 25 minutes, until the sauce is thick and the top lightly browned at the edges.
5. In the last few minutes toast the wholemeal bread. Sprinkle the beans with chopped dill and serve with the bread.