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Greek Baked Beans – Gigantes Plaki
Easy to make, Greek baked beans (Gigantes Plaki) are filling, wholesome and taste great for those cooler days. Good as a standalone lunch or as a side. I’ve used dried beans, which require soaking overnight, but go right ahead and used canned beans if you need to.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 3hours | 12hours |
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Ingredients
- 1lb butter beans, driedlima beans also work well
- 1tbsp olive oil
- 2 onions, browndiced
- 1/4cup garlicsliced
- 2sticks celerychopped
- 1 leeksliced
- 6 tomatoes4 roughly chopped, 2 finely chopped
- 1tbsp tomato paste
- 3 bay leaves
- 1/2bunch parsley
- 1/4cup dillfresh
- 1tbsp oregano, dried
- 1tbsp balsamic vinegar of Modena
- salt, ground sea
- black pepper, ground
- 3tbsp cheese, fetacrumbled
Instructions
- If using canned beans start at the next step. Soak the butter beans or lima beans overnight. Drain, place the beans in a large saucepan. Cover with plenty of water and bring to the boil. Reduce the heat to low and simmer gently for 1 hour. Retain 2 cups of the cooking liquid. Drain the beans and put aside.
- Pre-heat the oven to 350 f (180 c). In a pan over a medium heat, add the olive oil. When heated, add the onions, celery and leek and saute until softened. Add all of the tomatoes, tomato paste, reserved cooking liquid and the herbs and vinegar. Season liberally and bring sauce to the boil.
- Meanwhile place the the cooked butter beans evenly in a 9 inch X 13 inch (22 cm X 33 cm) casserole dish. Pour the simmering sauce mixture over the beans. Cook for 2 hours, uncovered, in the oven, stirring once or twice. Add some water if it appears too dry. Allow to sit for 15 minutes before serving and garnish with some crumbled feta.
https://compassandfork.com/recipe/genuine-greek-baked-beans-gigantes-plaki/
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https://compassandfork.com/recipe/genuine-greek-baked-beans-gigantes-plaki/ |