Greek Baked Giant Beans (Gigantes Plaki – Γίγαντες Πλακί)

What is Greek Baked Giant Beans?

Embark on a culinary voyage to the heart of Greece with our traditional recipe for Gigantes Plaki. This classic dish celebrates the humble giant bean, transforming it into a gastronomic delight through a slow-baked process that melds the essence of herbs, olive oil, and hearty tomatoes. The beans, once cooked, attain a creamy interior encased in a slightly crispy outer layer, while the surrounding sauce thickens into a rich, flavorful accompaniment. This dish epitomizes the essence of Greek cuisine – simple ingredients, meticulously prepared, resulting in a meal that is both comforting and indulgent. A serving of Gigantes transports you to a quaint taverna overlooking the Aegean Sea, where the simplicity and richness of Greek cuisine are celebrated in every bite. Whether served as a main or a hearty side, Gigantes Plaki is a testament to the timeless allure of Greek culinary traditions.

What do you need to cook Greek Baked Giant Beans?

• 500g dried giant beans
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 2 (400g) cans of crushed tomatoes
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh parsley, finely chopped
• 2 teaspoons dried oregano
• Salt and black pepper to taste
• 1-2 cups water

The giant beans are the star ingredient, their unique texture is central to this dish. Onions and garlic form the base of the flavor profile, while the crushed tomatoes, when cooked down, create a thick, hearty sauce. Olive oil adds a touch of richness, and the combination of fresh parsley and dried oregano infuse the dish with aromatic Greek flavors.

How do you cook Greek Baked Giant Beans?

1. Soak the giant beans in plenty of water overnight.
2. Preheat the oven to 180°C (350°F).
3. Drain and rinse the beans, place them in a large pot with fresh water, bring to a boil, then simmer for about 40-50 minutes or until they are tender but still hold their shape.
4. In a separate pan, heat olive oil over medium heat, add onions and garlic, sauté until translucent.
5. Stir in the crushed tomatoes, parsley, oregano, salt, and pepper. Simmer for about 10 minutes.
6. Mix the partially cooked beans with the tomato sauce and transfer to a baking dish.
7. Pour enough water to just cover the beans, stir gently to combine.
8. Cover with aluminum foil and bake for 1.5-2 hours, checking occasionally, and adding more water if necessary to prevent drying out.
9. Once the beans are tender and the sauce has thickened, remove from the oven, let it rest for a few minutes before serving. Garnish with extra parsley if desired.

Soaking and partial boiling ensure the beans are tender. Sautéing the onions and garlic, then simmering with tomatoes and herbs create a flavorful base. Baking allows the flavors to meld, and the beans to absorb the rich tomato sauce, achieving the desired texture and flavor.

Prep Time: 20 minutes (plus overnight soaking)

Preparing the ingredients and initial boiling of beans is accounted for in this time.

Cook Time: 2.5-3 hours

This includes simmering the sauce and the slow baking process which is crucial for achieving the desired texture and flavor.

Total Time: 2 hours 50 minutes – 3 hours 20 minutes (plus overnight soaking)

This includes all preparation, stovetop cooking, and baking time.

Servings: 6

This yields six hearty servings, making it a perfect dish for family meals or gatherings.

Difficulty Level: Moderate

Explanation: While not technically demanding, the lengthy preparation and cooking time, along with the necessity for attention during baking, places this recipe at a moderate difficulty level.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 14g
• Carbohydrates: 52g
• Fat: 9g
• Fiber: 12g
• Sugars: 8g

The nutritional profile is balanced with protein and fiber from the beans, healthy fats from olive oil, and a moderate carbohydrate count from both beans and tomatoes.

Recipe Notes:

• Serve warm with a side of crusty bread to soak up the sauce.
• A sprinkle of crumbled feta cheese on top can add a delightful tangy contrast.

Regional Differences:

Explore other Mediterranean legume dishes like Italian Pasta e Fagioli or Turkish Kuru Fasulye.

Ingredients List:

Dried giant beans, Large onions, Garlic cloves, Cans of crushed tomatoes, Extra virgin olive oil, Fresh parsley, Dried oregano, Salt, Black pepper, Water,

Related Recipes:

• Greek Fava
• Greek Lentil Soup (Fakes)