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Gigantes Plaki

The Quirky Foodster Team

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Ingredients

  • 400 g (2 cups) dried giant butter beans (or gigantes), soaked overnight
  • 1 (1) onion, diced
  • 2 cloves (2 cloves) garlic, minced
  • 400 g (1 3/4 cups) canned crushed tomatoes
  • 80 ml (1/3 cup) olive oil
  • 1 tbsp (1 tbsp) fresh dill, chopped
  • 1 tsp (1 tsp) sugar
  • Salt and pepper to taste

Method

  1. Boil soaked beans in fresh water for 45–60 minutes until just tender; drain.
  2. Preheat oven to 180°C (350°F).
  3. Sauté onion and garlic in olive oil until softened.
  4. Stir in crushed tomatoes, sugar, salt and pepper; simmer 10 minutes.
  5. Combine sauce with cooked beans in a baking dish, adding a splash of the bean cooking water if needed.
  6. Bake uncovered for 45–50 minutes until thickened and lightly browned on top.
  7. Stir in fresh dill just before serving.

Introduction: Giant butter beans baked slowly in a tomato and herb sauce, gigantes plaki is a beloved meze and side dish, especially popular in Macedonia in northern Greece where the giant beans are grown.

Cultural Background: Giant butter beans baked slowly in a tomato and herb sauce, gigantes plaki is a beloved meze and side dish, especially popular in Macedonia in northern Greece where the giant beans are grown.

Tips: Don't over-boil the beans initially — they finish cooking in the oven. A splash of bean water keeps the sauce from drying out.

Variations: Some cooks add carrot or celery to the sauce base for extra depth.

Storage: Refrigerate for up to 5 days; flavor deepens overnight.

Reheating: Reheat in a 160°C (320°F) oven for 15 minutes, or on the stovetop with a splash of water.

Nutrition: Approx. 260 kcal, 11 g protein, 11 g fat, 30 g carbohydrate per serving.

FAQs:

Q: Can I use canned beans?

A: Yes, reduce initial boiling and go straight to baking for about 30 minutes.

Q: Is this dish vegan?

A: Yes, it's naturally vegan.

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