Greek Baked Giant Beans (gigantes plaki)
Prep time
Cook time
Total time
A traditional Greek vegetarian dish, that is hearty, filling and very satisfying. Made with just a handful of ingredients this flavorful dish is a healthy and comforting dish for every day of the week.
Author: Marilena Leavitt
Recipe type: Main Vegetarian
Cuisine: Greek
Serves: 4
Ingredients
- 8 oz. dried Greek giant beans (gigantes)
- 1 large onion, finely sliced
- 6 cloves garlic, chopped
- ½ cup extra virgin olive oil (plus more for the pan)
- 8 oz. crushed tomatoes, unseasoned
- ½ cup fresh parsley, finely chopped
- ½ cup fresh dill, finely chopped
- 1 medium carrot, sliced on the diagonal
- 2 tsp. dried Greek oregano
- 2 tsp. sea salt
- ¼ - ½ tsp. freshly ground black pepper
- 1 medium Yukon gold potato, thinly sliced (optional)
Instructions
- Soak the giant beans in plenty of water overnight.
- The next day drain the beans in a colander, place them in a medium pot, and add fresh water to cover. Bring to a boil and cook for just a few minutes. Remove and discard any froth, using a slotted ladle and remove from the heat. Drain the beans again (this is optional, but it helps with digestion). Add enough fresh water to cover the beans and bring to a boil again. Lower heat, cover, and cook until tender (and almost completely cooked. This can take 45 minutes to an hour, depending on the beans).
- While the beans are cooking, prepare the tomato sauce. Heat 3 TBSP. of the olive oil in a deep frying pan, add the onions, cook for a couple of minutes and then add the garlic. Cook until the onions are translucent. Add the crushed tomatoes, salt, pepper, and oregano and cook until the sauce thickens slightly. To the pan add the sliced carrot, the potatoes, and most of the fresh herbs. Turn off the heat and set aside.
- Preheat oven to 350° F.
- Transfer the beans to a baking dish (about 9" x 13" x 2"), along with their cooking liquid (about 1.5 cups).
- Pour the contents of the pan with the tomato sauce over the beans and drizzle with 3 more TBSP. of the olive oil.
- Cook the beans low and slow for about 1 hour, or, until the beans and the potatoes are soft and the sauce is thickened, mixing everything at regular intervals. If your bake is drying out before the beans and vegetables are completely soft, add some more hot water as it bakes.
- Remove from the oven, sprinkle with the rest of the fresh herbs and drizzle with the last 2 TBSP. of olive oil and set aside for 5 minutes to set. Serve with some Greek Feta cheese and a hearty bread to mop up the delicious juices.
Notes
-- Greek giant beans are considered a super food because they are high in protein and fiber, they are full of antioxidants, rich on slow-digesting carbohydrates and rank low on the glycemic index.
-- Cooking dried beans from scratch might require some extra time, as you need to soak them overnight and cook them the next day, but this is the traditional way of making this dish. It is worth the extra effort as it adds a true depth of flavor to the final dish.
-- If you are short of time, however, you can still make a version of this dish using a can of good quality Cannellini beans. In this case, drain the beans, add them to the flavorful tomato sauce, cut the potatoes in smaller pieces, and bake the dish for about 30 minutes or until everything is cooked through. Adjust the liquid as needed.
-- Cooking dried beans from scratch might require some extra time, as you need to soak them overnight and cook them the next day, but this is the traditional way of making this dish. It is worth the extra effort as it adds a true depth of flavor to the final dish.
-- If you are short of time, however, you can still make a version of this dish using a can of good quality Cannellini beans. In this case, drain the beans, add them to the flavorful tomato sauce, cut the potatoes in smaller pieces, and bake the dish for about 30 minutes or until everything is cooked through. Adjust the liquid as needed.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/baked-greek-giant-beans-gigantes-plaki/