How to Make the Perfect Gigantes Plaki

theguardian.com

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500g dried gigantes or butter beans

1⅓ tbsp flaky salt, plus extra to serve

2 bay leaves

1 cinnamon stick

2 garlic cloves, peeled

50ml extra-virgin olive oil, plus more to serve

1 large onion, peeled and finely chopped

2 celery sticks, trimmed and finely chopped

2 medium carrots, trimmed and finely chopped

2 tsp oregano

2 tbsp red-wine vinegar

2 tsp honey, or sugar, to taste

1 x 400g tin chopped tomatoes, or 4 plum tomatoes, chopped

Directions at theguardian.com

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