Gigantes Plaki with Tomato and Feta

Pick over the white beans and discard any debris. Rinse well under cold water.

Place beans in a large bowl, cover with plenty of cold water, and soak overnight (at least 8 hours) until doubled in size.

Drain and rinse the soaked beans. Place in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes until tender but not falling apart. Season with salt during the last 10 minutes of cooking.

Drain the beans and set aside. (They can also be cooked a day ahead and refrigerated.)

Dice the yellow onion finely. Mince the garlic cloves.

In a large, deep skillet or saucepan, heat 4 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the chopped tomatoes (crush them slightly with your hand as you add them). Stir in the dried oregano, salt, and black pepper.

Reduce heat and simmer the sauce for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld. Taste and adjust seasoning.

Preheat your oven to 190°C (375°F). Pour the cooked white beans into a large baking dish (about 30x20 cm / 9x13 inch).

Pour the tomato sauce over the beans and gently fold together until evenly combined.

Drizzle 3 tablespoons of olive oil over the top. Cover the dish tightly with foil and bake for 40 minutes.

Remove the foil and crumble the feta cheese generously over the top. Return to the oven, uncovered, for another 15-20 minutes until the feta is golden and slightly softened.

Remove from the oven and let rest for 5-10 minutes.

Chop the fresh parsley and sprinkle generously over the top.

Drizzle with an extra 2 tablespoons of good olive oil for that Mediterranean shine.

Serve warm in deep bowls with crusty bread to soak up every bit of that glorious sauce. This dish is even better the next day when the flavors have married overnight.