Gigantes skordati

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Gigantes skordati

1.0

85ml extra virgin olive oil

2 finely chopped shallots

6 garlic cloves, finely chopped

1 tsp paprika

1 tsp dried oregano

Salt to taste

480g butter beans, or two drained cans

Zest of half a lemon Juice of 1 ½ lemons

20g fresh parsley, chopped

20g fresh dill finely chopped

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Heat up the olive oil in a frying pan over a medium high heat. After a minute, add the chopped shallots and sauté for 2-3 minutes
Add the chopped garlic and seasonings and continue cooking until fragrant, before adding the butter beans and lemon juice and zest.
Lower the heat and cover the pan with a lid, and leave the beans to simmer for 10 minutes. Meanwhile, preheat the oven to 180 degrees Celsius fan.
Pour the beans into a large baking dish and bake for 20-25 minutes until golden on top.
Stir through the finely chopped herbs and bake for another 5 minutes until softened.
Serve warm with pita bread or bread of choice to soak in the juices.

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