Gigantes me Spanaki

Ingredients

• 400 ggigantes beans — cooked
• 500 gspinach
• 400 gtomatoes
• 100 mlolive oil
• dill — chopped
• to tastefine sea salt and black pepper

Method

1. Start by soaking 400 g of gigantes beans in water overnight. This step is crucial as it softens the beans, ensuring they cook evenly and absorb flavors better. Drain and rinse the beans before proceeding with the recipe.
2. Preheat your oven to 180°C (350°F). In a large pot, bring the soaked beans to a boil in fresh water, then reduce to a simmer. Cook until the beans are tender but not falling apart, about 45 minutes. Drain and set aside.
3. While the beans are cooking, prepare the other ingredients. Chop 500 g of spinach roughly, ensuring no large stems remain. Dice 400 g of tomatoes, and finely chop a handful of fresh dill. These will be the aromatic and fresh components of the dish.
4. In a large, ovenproof skillet or casserole dish, heat 100 ml of olive oil over medium heat. Add a finely chopped onion and cook slowly until it becomes soft and sweet, about 10 minutes. The onion should be translucent and fragrant, forming the flavor base of the dish.
5. Add the diced tomatoes to the skillet, stirring them into the onions. Cook until the tomatoes break down into a sauce, about 10 minutes. You want a thick, rich consistency that coats the back of a spoon.
6. Stir in the cooked beans and chopped spinach into the tomato mixture. Season generously with fine sea salt and black pepper to taste. The spinach should wilt and blend into the sauce, turning a vibrant green.
7. Transfer the skillet to the preheated oven and bake for about 30 minutes. The dish is ready when the beans are tender and the sauce has thickened, with a slight caramelization on the edges.
8. Remove from the oven and sprinkle with fresh dill. Taste and adjust the salt if necessary. Serve with crusty bread and lemon wedges on the side, allowing each person to add a squeeze of lemon to brighten the flavors.