Crispy Giant Beans (Gigantes Plaki) with Dill Crumble

VeganLow Fat

A 545-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 can (15 oz) giant white beans (gigantes), rinsed and drained
• 1 tbsp olive oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1/4 tsp black pepper
• Salt to taste
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp fresh dill, chopped
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp smoked paprika

Instructions

1. Prep: Preheat oven to 400°F (200°C).
2. Heat olive oil in an oven-safe pan or skillet over medium heat on the hob. Add chopped red onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Stir in the rinsed giant beans, diced tomatoes (undrained), vegetable broth, oregano, salt, and pepper. Bring to a simmer, then remove from heat.
4. In a small bowl, combine the whole wheat breadcrumbs, fresh dill, nutritional yeast, lemon juice, and smoked paprika. Mix well.
5. Spread the bean mixture evenly in the oven-safe pan. Sprinkle the dill crumble generously over the top.
6. Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the crumble is golden brown and crispy.
7. For extra crispiness, you can finish under the grill for 1-2 minutes, watching carefully to prevent burning.