Gigantes Plaki (Greek-Style Baked Giant Beans)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
1824 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Gigantes Plaki (Greek-Style Baked Giant Beans)
Description
This Greek-style baked giant beans recipe begins by sautéing onion, carrot, celery, and garlic in olive oil until softened, laying the foundation for the flavorful sauce. Canned diced tomatoes and water are added along with spices such as thyme, oregano, red pepper flakes, black pepper, and ground cinnamon, integrating warm and herbal notes.
Butter beans are stirred into the mixture and cooked briefly on the stove to meld flavors. The skillet is then transferred to a preheated oven and baked until the sauce thickens and forms a lightly golden crust on top. After baking, the dish is finished with fresh parsley and a drizzle of olive oil.
This dish pairs well with rustic bread to soak up the sauce and crumbled feta to add a creamy, salty counterpoint. Leftovers store well and can be served at room temperature, making it a practical option for make-ahead meals. Variations in bean type are acceptable depending on availability.
Ingredients
- extra-virgin olive oil
- 1/2 onion roughly chopped, large
- 1 carrot peeled and roughly chopped, large
- 1 celery roughly chopped, stalk
- 2 garlic minced, large cloves
- kosher salt
- 1 diced tomatoes with juices, 15-ounce can
- 6 Tablespoons water 3 fluid ounces
- 1/4 cup parsley plus more for garnish, flat-leaf, chopped
- 1/2 Tablespoon thyme fresh leaves
- 3/4 teaspoon oregano dried
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper ground
- 1/8 to 1/4 teaspoon ground cinnamon
- 1 bay leaf dried
- 1 butter beans drained and rinsed (or the largest beans you can find, 15-ounce can
- feta cheese crumbled, creamy
- bread for serving, rustic
Instructions
- Preheat oven: Position a rack in the center of the oven and preheat the oven to 375°F.
- Saute the vegetables: In a large oven-safe skillet set over medium-high heat, add 1/8 cup olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
- Add the tomatoes and spices: Add the tomatoes with their juices and the water. Season with another pinch of salt (about 1/4 teaspoon). Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
- Add the beans: Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
- Finish and serve: Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.
Notes
- Leftovers of Gigantes Plaki store well in the refrigerator for up to 4 days and can be served at room temperature.
- Butter beans are preferred for authentic texture, but can be substituted with cannellini or navy beans as needed.
- Using the flavorful mushroom soaking water or quality stock enhances the sauce's depth of flavor.
- Pair the baked beans with rustic bread and crumbled feta cheese to complement the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1824 kcal
% Daily Value*
| Calories | 182.4kcal | 9% |
| Carbohydrates | 24.3g | 8% |
| Protein | 6.7g | 13% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5.2g | 26% |
| Sodium | 527mg | 22% |
| Potassium | 546.6mg | 12% |
| Fiber | 7.4g | 30% |
| Sugar | 3.9g | 8% |
| Vitamin A | 3080.3IU | 62% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 83.8mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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