Gigantes Skordati 2.0

This is my Gigantes Skordati 2.0 — an updated version of one of my favourite Greek bean dishes. Think big, buttery beans swimming in garlicky, lemony olive oil, baked until golden and jammy, then finished with fresh dill and parsley. It’s ridiculously simple, but the flavour is anything but — especially when you have some crusty bread on hand to soak up all that gorgeous zoumi. And because this is the 2.0 version, there’s only one rule: more garlic, more olive oil, more flavour.

Ingredients

90ml extra virgin olive oil

1 medium red onion, finely chopped

6 garlic cloves, finely chopped

1 tsp paprika

1 tsp dried oregano

Salt, to taste

400g butter beans, drained

Zest of ½ lemon

Juice of 1½ lemons

20g fresh parsley, finely chopped

20g fresh dill, finely chopped

40 minutes | Serves 2–3

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Method

1. Heat the olive oil in a frying pan over a medium-high heat. Add the finely chopped red onion and sauté for 2–3 minutes until softened.

2. Add the garlic, paprika, oregano and a generous pinch of salt. Cook until fragrant, then add the butter beans, lemon zest and lemon juice.

3. Lower the heat, cover with a lid and simmer for 10 minutes. Meanwhile, preheat the oven to 180°C fan.

4. Transfer the beans to a baking dish and bake for 20–25 minutes, until golden and bubbling.

5. Stir through the fresh parsley and dill, then bake for another 5 minutes until the herbs have softened.

6. Serve warm with crusty bread or pitta and mop up all that glorious zoumi.

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