Gigantes Plaki: Greek Beans a Dish Full of Flavour and Aroma

Gigantes Plaki: Greek Baked Beans

Gigantes Plaki is a traditional Greek dish made from large white beans baked in a rich tomato sauce. This hearty and nutritious meal, typically served as a meze (appetizer) or main course, is loved for its simplicity and robust flavours.

Ingredients:

The key ingredient in Gigantes Plaki is Gigantes beans (giant white beans), which are larger than standard white beans and have a creamy texture when cooked. If you can’t find these, butter beans are a great substitute. The sauce typically consists of tomatoes, olive oil, garlic, onions, and carrots, with herbs such as oregano, parsley, and bay leaves for flavour. Olive oil, a staple of Greek cuisine, adds richness to the dish, while a touch of sweetness often comes from carrots or a small amount of sugar.

Serving:

Once baked, Gigantes Plaki is often garnished with fresh parsley or a squeeze of lemon juice to enhance the flavour. It can be enjoyed warm or at room temperature, typically served with crusty bread to soak up the flavourful sauce. It pairs beautifully with feta cheese and olives for a complete Mediterranean meal.

Nutritional Benefits:

This dish is not only delicious but also highly nutritious. Beans are rich in protein, fibre, and essential minerals, while the tomato-based sauce provides antioxidants like lycopene. Gigantes Plaki is also naturally vegan, making it an ideal choice for those seeking plant-based meals.

Whether enjoyed as a side dish or a main course, Gigantes Plaki is a flavourful representation of Greek home cooking.

Gigantes Plaki: Greek Baked Beans Recipe

This traditional Greek dish is simple to make and full of flavour. Here’s a classic recipe for Gigantes Plaki, perfect for a wholesome Mediterranean meal.

Ingredients:

1 pound (450g) Gigantes beans (or large butter beans)
1/4 cup (60ml) olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 carrots, sliced thinly
1 can (14 oz/400g) diced tomatoes or 4-5 fresh tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon sugar (optional, to balance acidity)
Salt and pepper to taste
1/4 cup (60ml) water or vegetable stock
Fresh parsley, chopped for garnish
Lemon wedges, for serving (optional)

Instructions:

Prepare the Beans: Rinse the beans, and then soak them overnight in a large bowl of water.

Drain and rinse again: In a large pot, add the soaked beans and enough water to cover them. Boil for about 40-50 minutes or until the beans are tender but not mushy. Drain and set aside.

Make the Sauce: Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent (about 5 minutes).

Add the garlic and carrots and cook for another 2-3 minutes, until fragrant.

Stir in the diced tomatoes, tomato paste, oregano, thyme, bay leaves, sugar (if using), salt, and pepper. Cook the mixture for 10 minutes, allowing it to thicken slightly.

Add water or vegetable stock to loosen the sauce and simmer for a few more minutes.

Combine and Bake: In a large baking dish, combine the cooked beans and the tomato sauce, ensuring that the beans are evenly coated.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes until the sauce has thickened and the beans are tender.

Serve: Remove from the oven and let the dish cool slightly. Garnish with fresh parsley and serve with lemon wedges, crusty bread, and, if desired, a side of feta cheese or olives.