Gigantes Plaki Greek Baked Beans Recipes

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GREEK BAKED GIANT BEANS (GIGANTES PLAKI)



Greek baked giant beans (Gigantes Plaki) image

This is a healthy recipe for Greek baked giant beans (Gigantes Plaki). Learn all the traditional secrets and an easy method for the best beans you can make in the oven!

Provided by The Hungry Bites

Categories     Dinner     Main Course

Time 2h15m

Number Of Ingredients 11

1 pound (450 grams) dried giant beans (Gigantes)
1/4 cup olive oil
1 onion, finely chopped or grated
1 carrot, finely chopped
3 cups pureed tomatoes
1 cup chopped parsley or celery
1 1/2 teaspoons fine salt
Freshly grounded black pepper
1 teaspoon sweet paprika
1 teaspoon dried oregano or thyme
2 cups water or vegetable stock

Steps:

  • Soak the beans in a large bowl with plenty of water for at least 12 hours (24 hours will work best).Rinse them well and transfer them in large pot. Fill with enough water to cover them by at least 2 inches and bring to a simmer. Skim any foam from the surface and cook until tender (about 1 hour). Remove from the heat.
  • Preheat your oven to 390°F (200°C).Drain half of the water from the pot and refill with fresh water (this will cool the beans and will help them not to peel-off when drained). Stir gently and let them sit until you prepare the rest of the ingredients.
  • Drain the beans and transfer them to a large casserole dish or baking pan. Add the rest of the ingredients except the water and stir gently to mix. Add enough water to just cover them.
  • Bake for about 60 minutes or until almost all of the liquids have evaporated.
  • Serve with bread and olives. Eat!

Nutrition Facts : Calories 571 kcal, ServingSize 1 serving

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)



Gigantes Plaki recipe (Gigandes Greek Baked 'Giant' Beans) image

Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h20m

Number Of Ingredients 10

500g gigantes beans (17 ounces)
1/2 cup olive oil
1 small clove of garlic
1 large onion, finely chopped
4-5 tbsps parsley, finely chopped
1/2 tbsp celery, finely chopped
1/2 cup of hot water
400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
1 tsp dried oregano
salt and freshly ground pepper to taste

Steps:

  • To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
  • Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
  • In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
  • Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
  • Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
  • For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg

GIGANTES PLAKI (GREEK BAKED BEANS)



Gigantes Plaki (Greek Baked Beans) image

Before we moved south I could take or leave a dried lima bean. I have acquired a taste for them and when I saw this recipe in magazine I knew I would have to make them for one of our 'meatless' nights. My friend Anna who is from Greece says she grew up eating this dish several times a month especially when times were lean.

Provided by Marsha Gardner

Categories     Other Main Dishes

Number Of Ingredients 14

1 lb dried gigantes, butter beans, elephant beans or large lima beans
3 bay leaves
1 Tbsp olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
4 clove garlic
red pepper flakes to taste
1 qt diced tomatoes
1 tsp paprika
1 tsp oregano
kosher salt and black pepper to taste
1/4 c parsley, chopped
1/4 c dill, chopped

Steps:

  • 1. Soak the dried gigantes beans in water with the bay leaves over night. Bring the water to a boil and simmer until the beans are tender, about 30-40 minutes.
  • 2. Heat the oil in a pan. Add the onions, carrot and celery and cook until tender, about 10-15 minutes. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
  • 3. Add the tomatoes, paprika and oregano and simmer until the sauce thickens, about 20 minutes. Season the tomato sauce with salt and pepper to taste. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were cooked in into the tomato sauce.
  • 4. Pour the mixture into a casserole dish. Bake in a preheated 350-degree oven until the top is browned and most of the liquid has evaporated, about 50-60 minutes.

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