‘Yigantes’ – Giant Beans
3 x 400gm cans butter beans in water – this will give you about 700gms drained weight.
1 red onion, finely chopped
500ml tomato juice or ‘V8’ juice
1 tab tomato pureé
1 tab chopped fresh dill
3 – 4 tabs olive oil
Salt
Ground black pepper
Optional – a pinch of dried chilli flakes
Heat your oven to 180 degrees.
On the hob, heat the olive oil in a wide casserole pan and gently fry the chopped onion, until soft.
Add the tomato juice and stir in the tomato pureé. Season with salt and pepper and leave to simmer for about 15 minutes.
Empty the butter beans into a colander and give them a quick rinse under the cold tap.
Add the beans and the chopped dill to the casserole and stir into the tomato sauce. Bring back to simmering, check the seasoning – you may need a little more salt and a little more olive oil.
Place the casserole in the heated oven and leave to bake for about 20 minutes. About half way through the cooking time, if it looks a bit dry, add a little water.
Serve warm