Giant Greek regeneratively grown White Beans cooked in a spiced Tomato Sauce with fruity Olive Oil finished with fresh Herbs. Simple to make and delicious on its own, as part of a Salad, Grain Bowl or Mezze. I love sprinkling a little Feta Cheese on top. Serve as dinner with some Basmati Rice and Greek Yogurt.

These earthy, buttery White Beans are an excellent source of fiber, antioxidants, essential minerals and plant based protein.

Organic Ingredients: Serves 6-8

• 24 oz/4 Cups/ 680grams Simpli Gigante Beans, you could also use Butter, Great Northern or Cannellini Beans

• 6 Cups Water

• 1 Large Onion, peeled and diced small

• 6 Garlic Cloves, peeled and minced or crushed to paste

• 1 Tsp. of the following Ground Spices: Turmeric, Paprika. Coriander, Cumin, Garlic Powder, Onion Powder

• 1 Tsp. Ground Chipotle Powder, optional - this add a spicy kick and smokey flavor. Leave out if cooking for young kids

• 2 Tsps. Celtic Sea Salt, or to taste

• 1 Can/4 Heaped Tbsps. Tomato Paste

• 1 bunch/2 cups Cilantro, leaves only

• 3 Tbsps. Extra Virgin Olive Oil, for cooking

Method

Wash Beans by running under cold water and leave to soak for 12 hours.

Saute onion until they start to caramelize, approx. 10 minutes. Add Garlic and spices and saute for one minute. Add tomato paste and cook for 30 seconds more. Slowly add 2 cups of Water while scraping the bottom of the pot with your wooden spoon to deglaze. Add Beans, Salt and the remaining 4 cups of Water and bring to a boil. Leave to boil on high heat for 3 minutes. Reduce heat to a low simmer and cover. Leave to cook for 1 hour. Uncover and add Cilantro. Cook for about an hour longer, checking towards the end to test if ready. It’s possible you may need to go longer, depending on your ‘low simmer’ setting. Add more Water if necessary. I like my Beans soft. Delicious on its own, with Salads and Grain Bowls, with Greek Yogurt or Feta Cheese.