Gigantes Plaki, Greek Baked Butter Beans

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) carrot, diced
• 3 1/2 oz (100 g) celery, diced
• 3 (9 g) garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 14 oz (400 g) canned tomatoes
• 1 cup (240 ml) low-sodium vegetable broth
• 1 tsp (1 g) dried oregano
• 21 oz (600 g) canned butter beans
• 3 tbsp (9 g) fresh dill
• 1 3/4 oz (50 g) feta
• 17 1/2 oz (500 g) plain Greek yogurt, 0%

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Method

1. Heat the oven to 200°C (400°F). Soften the diced carrot and celery in the olive oil in a 12-inch (30 cm) ovenproof pan 5 minutes; add the garlic and tomato paste 1 minute, until dark.
2. Add the canned tomatoes, broth, oregano and rinsed butter beans; bring to a simmer.
3. Bake uncovered 25 minutes, until the sauce is thick and the top beans are golden.
4. Scatter the dill and crumbled feta; serve with the yogurt. Keeps four days, freezes three months.