3 x 400g tins Giant Beans/Kidney Beans/Pinto Beans plus juices
250g Vine Tomatoes
My take on the Greek Gigandes Plaki but with loads of cumin and I cook them longer so they're not in such a loose tomato sauce..
Depending on what beans you can get hold of. Place the beans and their juices in a large saucepan, add some cumin, paprika, salt and some cherry vine tomatoes which will slowly break down in the sauce. Add the tomato puree and stir. I absolutely love cumin so I go overboard with it and add more but you should defiantly keep tasting to see if you like the flavour.
Serve on chunky sourdough with some avocado or tomato salsa or watercress on top.
500g vine tomatoes
Big handful parsley | coriander roughly chopped
Red onion diced or cut into thin half moons (use a mandoline if you have one)
Sumac (if you have some)
Swig of juice from any jar of pickles you have in the fridge olives | jalapeños | capers | gherkins (or a 1/2 tsp of apple cider vinegar)
A big glug of good quality olive oil to finish
Soak the red onion for at least half an hour. Deseed the tomatoes and dice into small cubes - they can be as irregular as you like. Chop the parsley and / or coriander including the stalks, add the diced red onion, lemon juice, sumac, juices, salt and pepper. Keep tasting for salt and acidity levels.