Baked Gigantes with Tomatoes, Fennel and Feta

Greek giant beans baked from the oven in a spicy tomato sauce with fennel, dill and crumbled feta. A cheap, filling dish with little effort.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 2 can white giant beans, drained
• 1 pc onion
• 2 pc garlic cloves
• 1 pc fennel bulb
• 1 can can chopped tomatoes (400 g)
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp dried oregano
• 2 tbsp olive oil
• 250 ml water
• 200 g feta
• 1 bunch bunch dill
• 1 pc lemon (juice and zest)
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Finely dice the onion, finely chop the garlic and trim the fennel, halve it and cut into thin wedges.
3. Heat the olive oil in an ovenproof pan or casserole dish and sweat the onion, fennel and garlic over medium heat for 5 minutes.
4. Stir in the tomato paste and toast briefly, then add the paprika powder and oregano.
5. Add the chopped tomatoes and the water, season with salt and pepper and simmer for 5 minutes.
6. Fold in the drained beans and place everything in the oven. Bake for about 25 minutes, until the sauce has thickened and the fennel is tender.
7. Crumble the feta coarsely and fold half into the beans, sprinkling the rest over the top.
8. Finely chop the dill. Season the dish with lemon zest and a little lemon juice, sprinkle with dill and serve hot.