MESSINIA STYLE GIANT BEANS BAKED (GIGANTES) WITH SPINACH & FETA
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.
Provided by Diane Kochilas
Categories dinner Lunch starter
Number Of Ingredients 12
Steps:
- Put the drained beans in a large pot with enough water to cover by 3 in/7.5cm and bring to a boil. Reduce the heat to medium-low and simmer the beans al dente, about 1 hour.
- Meanwhile put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, and then put a plate over the greens and a weight on top of the plate (such as a large can of tomatoes) and leave to drain for 1 hour.
- Heat the 2 tbsp olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350 F/175 C
- Combine the drained greens with the cooked onions, the herbs, and 1 cup/150 g of the feta in a large bowl. Drain the beans, reserving 4 cups/960 ml of the cooking liquid and add to the bowl. Add 1 cup/175 g of the tomatoes and toss to combine. Taste and add salt, if desired, and some pepper.
- Put the beans-and-greens mixture in a large ovenproof casserole or baking dish and mix in ¼ cup/60 ml olive oil and 2 cups/480 ml of the bean cooking liquid. Spread the remaining 1 cup/175 g tomatoes over the beans and sprinkle the remaining ½ cup/75 g of feta and the bread crumbs on top. Drizzle the remaining ¼ cup/60 ml olive oil over the surface and bake, covered with parchment then aluminum foil, until the beans are very creamy and soft, but not disintegrating. Depending on the age and condition of the dried beans, this could take anywhere from 1 to 2 ½ hours. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Remove the paper and foil about 30 - 45 minutes before removing the beans from the oven, so that the surface caramelizes and chars slightly. Serve hot or at room temperature, accompanied by pita bread.
GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)
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
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
GREEK BAKED BEANS ( FASOLIA)
This is an excellent and simple baked bean dish done the traditional greek way. Simple, healthy and delicious. Feel free to substitute dried cannelini beans that have been soaked overnight for the canned.
Provided by C. Taylor
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F .
- In a 9 x 13 inch pan, mix all the ingredients.
- Bake for an hour.
Nutrition Facts : Calories 418.4, Fat 9.9, SaturatedFat 1.5, Sodium 214.7, Carbohydrate 62.4, Fiber 15.2, Sugar 3.5, Protein 22.8
FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)
Steps:
- 1 Pick the beans clean from stones and grit and soak them in cold water overnight. 2 Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. 3 This type of bean cooks quickly, so be aware until you get used to them. 4 They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. 5 If they get overcooked, they get mushy and soggy and they do not taste at their best. 6 This first step then is also the most important in this recipe. 7 Drain the beans through a colander and keep aside. 8 In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. 9 Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. 10 Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. 11 Mix the parsley into the tomato sauce, add the beans and mix well. 12 Spread the beans in an oven dish. 13 Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. 14 Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
GREEK-STYLE BAKED BEANS (FASSOLIA OR GIGANTES)
Inspired by several similar recipes on here, this is my own take, comprised of pantry items I had on hand.
Provided by DrGaellon
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a large, oven-safe skillet with a lid, heat olive oil over medium heat until shimmering. Add onions and saute until soft and translucent. (If using frozen onions, saute until pan is dry.) Add garlic and saute until fragrant, 30-60 seconds. Move onions and garlic to edges of pan and add tomato paste to center. Stir tomato paste constantly until very dark and pan is coated. Stir onions into tomato paste and add red wine, scraping up fond from pan as wine evaporates.
- Add tomatoes (with any juice in cans), tomato sauce, spices and beans. Stir everything together well. When simmering, cover and transfer to preheated oven. Bake 40 minutes. Serve with crusty bread.
Nutrition Facts : Calories 359.6, Fat 2.8, SaturatedFat 0.5, Sodium 573.3, Carbohydrate 63.7, Fiber 15.7, Sugar 6.3, Protein 22.2
FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)
Make and share this Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick the beans clean from stones and grit and soak them in cold water overnight.
- Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
- This type of bean cooks quickly, so be aware until you get used to them.
- They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
- If they get overcooked, they get mushy and soggy and they do not taste at their best.
- This first step then is also the most important in this recipe.
- Drain the beans through a colander and keep aside.
- In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
- Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
- Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
- Mix the parsley into the tomato sauce, add the beans and mix well.
- Spread the beans in an oven dish.
- Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
- Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
GIGANTES (GREEK GIANT BAKED BEANS)
Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!
Provided by evelynathens
Categories Beans
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
- Tip the beans into a large baking pan.
- Add all of the remaining ingredients, except the dill, and stir well to distribute.
- Pour over enough hot water to cover beans by 1".
- Place pan in oven and set oven to 400°F.
- Bake for 2 hours. Check, if you like your beans more tender, cook them a half hour longer.
- Stir dill in for last 15 minutes of baking.
- There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
- Like nearly all bean recipes, these only improve the next day, and the day after next.
- In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. We often eat meatless, especially when we're fasting. With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).
More about "greek style baked beans fassolia or gigantes recipes"
GREEK BAKED GIANT BEANS – GIGANTES - 30 DAYS OF GREEK …
From 30daysofgreekfood.com
5/5 (1)Servings 4Cuisine Greek, MediterraneanCategory Main Course, Side Dish
- Soak dried beans for at least 8 hours. Drain, raise them and put them in a pot. Pour the water and boil over high heat. Remove the white foam that usually surfaces on the top of the water. Simmering time varies from half an hour to one hour. Check your beans to be soft but not overcooked (see the photo above). Reserve 3 cups of the cooking liquid.
- Layer cooked giant beans in a baking pan (I used a round one) and add the rest of the ingredients with 2 cups of liquid from boiled beans. The liquid should cover all the beans because they are going to be cooked in it. Place the baking pan in the middle of the oven and don’t cover it.
- Stir gently 1-2 times and add more liquid if you want sauce with your beans. Bake approximately for one hour until beans are soft and golden brown.
GREEK-STYLE GIANT BAKED BEANS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (7)Total Time 30 minsCategory Butter Bean RecipesCalories 158 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large ovenproof frying pan or casserole over a medium heat. Add the onion with plenty of salt and pepper, then cook for 2-3 minutes until softened (see tips). Toss in the greens and cook for another 3-4 minutes, then add the beans, tomatoes, honey, chilli, cinnamon and oregano and stir to combine.
- Bring the mixture to a simmer, then transfer to the oven and bake for 20 minutes until the edges brown and the flavours intensify (if you don’t have an ovenproof frying pan or casserole, just transfer the mixture to a baking dish).
GIGANTES PLAKI (Φασόλια γίγαντες) - MIA KOUPPA, GREEK …
From miakouppa.com
RUSTIC GREEK BEANS (FASOLIA GIGANTES) | TINNED TOMATOES
From tinnedtomatoes.com
GIGANTES PLAKI STO FOURNO (BAKED GIANT BEANS)
From kopiaste.org
FASOLIA GIGANTES PLAKI | GIANT GREEK BEANS RECIPE
From thegreekfood.com
GREEK BAKED BEANS | TRADITIONAL GIGANTES RECIPE - YOUTUBE
From youtube.com
GREEK BAKED BEANS (GIGANTES PLAKI) | THE NEW BAGUETTE
From thenewbaguette.com
GREEK GREEN BEANS (FASOLAKIA) | THE MEDITERRANEAN DISH
From themediterraneandish.com
GIANT BAKED BEANS - FASOLIA GIGANTES - TRADITIONAL GREEK RECIPE
From youtube.com
RECETTE DES FASSOLIA GIGANTES - GREEK WHITE GIANT BEANS - POUPADOU
From poupadou.com
GREEK ROASTED GIGANTES BEANS - THE GREEK FOODIE
From thegreekfoodie.com
GREEK BAKED GIANT BEANS – GIGANTES | AKIS PETRETZIKIS
From akispetretzikis.com
GIANT BEANS BAKED IN THE OVEN — GREEK-RECIPE-COM
From greek-recipe.com
SUPER EASY GIGANTES PLAKI (GREEK BAKED BEANS) – SKINNY SPATULA
From skinnyspatula.com
WHAT IS REGIONAL GREEK CUISINE? | SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love