**Fassolakia Gigantes Plaki: A Culinary Journey into Greek Oven-Baked Giant Beans**
Feast your senses on the delectable Fassolakia Gigantes Plaki, a traditional Greek dish that showcases the humble giant beans in a symphony of flavors. These plump legumes, also known as elephant beans, are lovingly baked in a rich tomato sauce infused with aromatic herbs and spices, creating a hearty and comforting meal. Embark on a culinary adventure as we delve into the depths of this classic Greek recipe, exploring its origins, variations, and the culinary techniques that bring it to life. Discover the secrets of preparing the perfect Fassolakia Gigantes Plaki, from selecting the finest beans to mastering the art of slow-cooking in the oven. Along the way, uncover a treasure trove of additional recipes that expand on this culinary canvas, offering tantalizing twists and turns to satisfy every palate. Get ready to indulge in a flavorful odyssey that celebrates the timeless charm of Greek cuisine.
GIGANTES PLAKI STO FOURNO (BAKED GIANT BEANS)
Gigantes plaki is a deliciously hearty vegan dish made with giant beans, which are cooked until soft and then baked in a delicious tomato sauce until the beans absorb all the juices and caramelize.
Provided by Ivy Liacopoulou
Categories Legumes
Time 3h30m
Number Of Ingredients 12
Steps:
- Soak the beans in plenty of water, overnight.
- Drain and put them in a pot with fresh water and bring to a boil.
- Remove any froth forming on top, with a slotted ladle.
- Drain them again and add fresh water as well as the bay leaf and bring to a boil.
- Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).
- Drain and discard the bay leaf.
- Put the beans in a a Pyrex in one layer.
- Meantime, heat the olive oil in a skillet and sauté the onion until translucent.
- Add the garlic and sauté for a few seconds until fragrant.
- Add the chopped celery, carrot and bell pepper. Sauté for a few minutes
- Season with salt and pepper.
- Add the tomato and mix.
- Add vegetable stock or water with a vegetable bouillon.
- Simmer for 10 - 15 minutes.
- Pour the sauce over the beans. Add more water, if necessary, to cover the beans.
- Cover the Pyrex with aluminium foil.
- Preheat the oven to 200o C / 400o F.
- Bake for about 1 hour and remove the aluminium foil and mix.
- Lower heat to 180oC and continue cooking for another half an hour, or until the beans absorb all the juices and the beans begin to caramelize.
- Serve as a main dish or as part of a mezze dish.
Nutrition Facts : Calories 226 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2002 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)
Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h20m
Number Of Ingredients 10
Steps:
- To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
- Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
- In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
- Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
- Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
- For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg
GIGANTES (GREEK GIANT BAKED BEANS)
Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!
Provided by evelynathens
Categories Beans
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
- Tip the beans into a large baking pan.
- Add all of the remaining ingredients, except the dill, and stir well to distribute.
- Pour over enough hot water to cover beans by 1".
- Place pan in oven and set oven to 400°F.
- Bake for 2 hours. Check, if you like your beans more tender, cook them a half hour longer.
- Stir dill in for last 15 minutes of baking.
- There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
- Like nearly all bean recipes, these only improve the next day, and the day after next.
- In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. We often eat meatless, especially when we're fasting. With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).
FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)
Steps:
- 1 Pick the beans clean from stones and grit and soak them in cold water overnight. 2 Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. 3 This type of bean cooks quickly, so be aware until you get used to them. 4 They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. 5 If they get overcooked, they get mushy and soggy and they do not taste at their best. 6 This first step then is also the most important in this recipe. 7 Drain the beans through a colander and keep aside. 8 In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. 9 Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. 10 Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. 11 Mix the parsley into the tomato sauce, add the beans and mix well. 12 Spread the beans in an oven dish. 13 Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. 14 Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)
Make and share this Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick the beans clean from stones and grit and soak them in cold water overnight.
- Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
- This type of bean cooks quickly, so be aware until you get used to them.
- They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
- If they get overcooked, they get mushy and soggy and they do not taste at their best.
- This first step then is also the most important in this recipe.
- Drain the beans through a colander and keep aside.
- In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
- Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
- Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
- Mix the parsley into the tomato sauce, add the beans and mix well.
- Spread the beans in an oven dish.
- Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
- Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
Tips:
- Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
- Use a variety of vegetables: This will add flavor and nutrients to the dish. Some good options include carrots, celery, onions, garlic, and tomatoes.
- Season the dish well: Use a combination of salt, pepper, oregano, and bay leaves to taste.
- Bake the dish covered for most of the cooking time: This will help the beans to cook through and develop a rich flavor.
- Uncover the dish for the last 15 minutes of cooking: This will allow the sauce to thicken and the beans to brown slightly.
- Serve the dish hot: Fassolia gigantes plaki is best enjoyed fresh out of the oven.
Conclusion:
Fassolia gigantes plaki is a delicious and hearty Greek dish that is perfect for a winter meal. The beans are tender and flavorful, and the sauce is rich and savory. This dish is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give fassolia gigantes plaki a try. You won't be disappointed!
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