Greek Gigandes Salad | With Oven-Baked Giant Beans

Preheat the oven to 200 °C top/bottom heat (180 °C convection). Drain the white beans in a colander, rinse thoroughly with cold water, and drain well.

Peel and halve the red onion; finely chop one half (for the beans) and cut the other half into thin rings (for the salad). Peel and finely chop the garlic.

In an ovenproof baking dish, mix the drained beans with the chopped tomatoes, the chopped half onion, the garlic, dried oregano, 2 tbsp olive oil, and a pinch of salt and pepper. Braise in the preheated oven for approx. 25 minutes until the sauce has slightly thickened. Then remove from the oven and let cool until lukewarm.