Gigantes Plaki (Greek Baked Beans)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 5 mins
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Total Time
2 hrs 20 mins
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Servings
12
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Calories
331 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Greek
Gigantes Plaki (Greek Baked Beans)
Description
This Greek recipe uses dried gigantes beans soaked overnight, then precooked briefly to remove excess starch before baking them in a mixture of crushed tomatoes, garlic, onions, celery, and fresh herbs including parsley, mint, and oregano. Red pepper flakes add subtle heat, and olive oil enriches the sauce. The combination of long, slow baking covered then uncovered allows the beans to absorb flavors and develop a tender yet firm texture.
The topping of crumbled feta cheese adds a creamy, salty contrast to the tomato and herb sauce. The herbs bring freshness, while the sautéed vegetables provide the savory base.
Gigantes Plaki works well as a vegetarian main or a side dish. It pairs nicely with crusty bread for soaking up the sauce or alongside grilled meats. Using pre-cooked canned beans requires adjusting baking times and skipping the soaking step. The recipe’s flavor and texture depend on the slow bake and layering of traditional Greek-seasoned ingredients.
Ingredients
- 1 lb gigantes beans butter beans (See Note 1, dried
- 14 oz crushed tomatoes
- 4 cloves garlic minced
- 1 1/2 cups onion chopped (2 large onions, yellow
- 1/2 cup celery chopped (2 stalks)
- 1/3 cup flat leaf parsley finely chopped plus more for garnish
- 1/3 cup mint chopped, fresh
- 1 tbsp oregano dried
- 1 tbsp kosher salt
- 1 tsp red pepper flakes
- 1 cup olive oil
- 1 cup water
- 2/3 cup feta cheese crumbled
Instructions
- Place the dried beans in a deep bowl and cover with cool water by 2 inches. Cover the bowl with a light kitchen towel and all the Greek beans to soak overnight.
- After soaking, drain and rinse the beans. Place in a stockpot with enough water to cover them by an inch and bring to a rolling boil. Cook for 5 minutes, then drain.
- Transfer the beans into a large mixing bowl along with tomatoes, garlic, onions, celery, herbs, spices, olive oil and water. Stir to combine.
- Pour into a 9x13" baking dish. Cover with foil and bake at 350°F for 90 minutes. Remove the foil and cook, uncovered, another 30 minutes.
- Stir, then serve with crumbled feta cheese on top (or stirred in) and chopped parsley for garnish.
Notes
- Gigante beans are large butter beans but can be substituted with regular lima or butter beans if unavailable.
- If using canned precooked beans, begin recipe at the step mixing beans with sauce ingredients, reduce covered baking time to 30 minutes and uncovered to 15 minutes.
- Soaking dried beans overnight softens them and shortens cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 331kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 734mg | 31% |
| Potassium | 850mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 165mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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