Best 3 Gigantes Greek Lima Beans Recipes

**Gigantes Plaki: A Culinary Journey to the Heart of Greek Cuisine**

Gigantes Plaki, a traditional Greek dish that has been enjoyed for centuries, is a delectable fusion of flavors that celebrates the humble lima bean. These plump beans, also known as elephant beans, are slow-cooked in a rich tomato sauce infused with a symphony of spices and fresh herbs. The result is a hearty and comforting dish that showcases the vibrant flavors of the Mediterranean.

Our curated collection of Gigantes Plaki recipes offers a diverse range of culinary experiences, ensuring that every palate finds its perfect match. From the classic Gigantes Plaki, where the beans are braised in a flavorful tomato sauce, to the Gigantes Plaki with Feta Cheese, which adds a delightful tang and creaminess, our recipes cater to various preferences.

For those who love a bit of spice, the Gigantes Plaki with Spicy Feta Dip is a must-try. The fiery dip, made with roasted red peppers and feta cheese, adds a zesty kick to the dish. If you prefer a vegan version, the Vegan Gigantes Plaki offers a delicious alternative without compromising on flavor.

Whether you're a seasoned cook or just starting your culinary adventures, our Gigantes Plaki recipes provide easy-to-follow instructions and tips to ensure success in the kitchen. Join us on this culinary journey as we explore the depths of Greek flavors and create a dish that will tantalize your taste buds and warm your soul.

Let's cook with our recipes!

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)

Gigantes Plaki recipe (Gigandes Greek Baked 'Giant' Beans) image

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

Ingredients

500g gigantes beans (17 ounces)
1/2 cup olive oil
1 small clove of garlic
1 large onion, finely chopped
4-5 tbsps parsley, finely chopped
1/2 tbsp celery, finely chopped
1/2 cup of hot water
400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
1 tsp dried oregano
salt and freshly ground pepper to taste

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

Gigantes image

Provided by Bobby Flay

Categories side-dish

Time 4h5m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 pound gigantes (or big lima beans), soaked for 12 hours, drained
1/4 cup Greek olive oil
1 large Spanish onion, finely chopped
3 cloves garlic, minced
1 (15-ounce) can chopped plum tomatoes plus their liquid
2 cups water
2 tablespoons honey
1/4 teaspoon ground cloves
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves

Steps:

Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
Preheat the oven to 325 degrees F.
Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

GIGANTES (GREEK LIMA BEANS)

Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

Tips:

To save time, use canned or frozen lima beans. If using dried beans, soak them overnight before cooking.
Use a large pot to cook the beans, as they will expand as they cook.
Add the tomatoes, onions, garlic, and herbs to the pot along with the beans. This will help to infuse the beans with flavor.
Bring the beans to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the beans are tender.
Season the beans with salt and pepper to taste.
Serve the beans hot or cold, as a main course or a side dish.
Garnish the beans with fresh herbs, such as parsley, cilantro, or basil.

Conclusion:

Gigantes plaki is a delicious and hearty Greek dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time, as it can be served hot or cold. With its simple ingredients and easy preparation, gigantes plaki is a dish that everyone will enjoy.