Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.