Oven-Baked Greek Giant Beans (Gigantes Plaki)
User Reviews
4.9
Oven-Baked Greek Giant Beans (Gigantes Plaki)
Description
This recipe begins with soaking giant beans overnight to soften them, then simmering until just tender. The sauce is built from slow-cooked vegetables including onions, garlic, red bell peppers, celery, and carrots sautéed in olive oil, combined with crushed tomatoes and fresh dill for a fragrant tomato-herb base. The beans and sauce are combined in a baking dish, seasoned with salt and pepper, and baked for up to an hour to meld flavors and create a tender, saucy consistency.
The dish exhibits a rustic texture, with beans softening to a creamy interior while still holding their shape. The tomato sauce is mellowed by the slow cooking and enriched by olive oil and dill. It is typically served hot as a standalone vegetarian main or side dish, showcasing a balanced sweetness from the vegetables and acidity from the tomatoes.
Adding baking soda to the soaking water helps soften the giant beans more rapidly, an important tip for reducing overall cooking time. The recipe captures the essence of Greek cuisine by emphasizing fresh ingredients and slow, deliberate cooking to develop depth of flavor in a plant-based dish.
Ingredients
- 500 gr giant beans
- 1 onion large; thinly sliced vertically
- 2 cloves garlic chopped
- 800 gr crushed tomatoes
- 2 red bell pepper cut into thin slices
- 1 celery stick; chopped
- 2 carrot thinly sliced vertically
- ½ dill bunch; chopped
- 200 ml olive oil
- salt
- black pepper
Instructions
- Soak the beans overnight in a large bowl with enough cold water.
- Preheat the oven to 180°C/356° F with the fan on.
- Strain the beans and place them in a deep pot. Cover with water and simmer for 40-50 minutes, or until the beans are soft, skimming at regular intervals.
- Strain the beans, retaining 200 ml (~1 cup) of the water.
- Pour half the olive oil into a small frying pan and heat over medium heat. Add the onion, garlic, red peppers, celery, and carrots. Cook for 5 minutes until they caramelize.
- Place the giant beans in a heatproof dish. Add the vegetables, tomatoes, the remaining olive oil, the retained water, dill, and season with salt and pepper on top.
- Bake for 50-60 minutes, or until the beans are mushy and well-cooked.
- Serve the beans hot, straight from the oven.
Notes
- Add 1/4 cup of baking soda to soaking water to speed up the softening of giant beans.
- Soak beans overnight before cooking for best texture.
- Simmer beans separately until soft before combining with vegetables and baking.
User Reviews
Overall Rating
4.9
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