Greek Gigantes Beans with Oregano Rice

Ingredients

• 1 (15 oz) can Gigantes beans (large white beans), cooked
• 1 tbsp Olive oil
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Crushed tomatoes
• 1 tbsp Tomato paste
• 1 tsp Dried oregano
• 1/2 tsp Ground cumin(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Water or bean liquid
• 3/4 cup Long-grain rice (uncooked)
• 1 1/2 cups Chicken or vegetable broth (or water)
• 1 tbsp Fresh lemon juice(optional)
• 1 tbsp Fresh parsley, chopped (for serving)(optional)

Instructions

1. 1

   Rinse the cooked gigantes beans and set aside. In a pot, heat olive oil over medium heat; sauté onion for 5 minutes until softened, then add garlic and cook for 30 seconds.

2. 2

   Stir in crushed tomatoes, tomato paste, oregano, cumin (if using), salt, and black pepper. Add beans and water/bean liquid, bring to a simmer, then reduce heat and cook for 35 minutes, stirring occasionally, until thick and creamy.

3. 3

   While the beans simmer, cook the oregano rice: in a saucepan, bring broth to a boil, stir in rice and a pinch of salt, cover, and simmer until tender (about 15 minutes). Fluff with a fork and stir in lemon juice (if using).

4. 4

   Serve the warm beans over the oregano rice. Top with parsley (if using) and adjust seasoning to taste.