Best 3 Gigantes Plaki Greek Baked Beans Recipes

Gigantes plaki, also known as gigantes or gigantes beans, is a traditional Greek dish made using giant beans, tomato sauce, and various herbs and spices. This hearty and flavorful dish is a staple in Greek cuisine and is often served as a main course or as a side dish. The main ingredients of gigantes plaki are giant beans, which are large, white beans with a mild flavor. These beans are simmered in a tomato-based sauce made with fresh tomatoes, onions, garlic, and herbs like oregano, thyme, and bay leaves. The dish is typically seasoned with salt, pepper, and a touch of cinnamon for a unique and aromatic flavor. Some variations of gigantes plaki may also include additional vegetables like carrots, celery, or bell peppers for added texture and flavor. The result is a comforting and satisfying dish that showcases the simplicity and deliciousness of Greek cuisine.

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 PLAKI

Gigantes plaki image

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Provided by Good Food team

Categories Dinner, Side dish

Time 2h20m

Number Of Ingredients 10

Ingredients

400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus more to serve
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve

Steps:

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

GIGANTES PLAKI (GREEK BAKED BEANS)

Gigantes Plaki (Greek Baked Beans) image

Before we moved south I could take or leave a dried lima bean. I have acquired a taste for them and when I saw this recipe in magazine I knew I would have to make them for one of our 'meatless' nights. My friend Anna who is from Greece says she grew up eating this dish several times a month especially when times were lean.

Provided by Marsha Gardner

Categories Other Main Dishes

Number Of Ingredients 14

Ingredients

1 lb dried gigantes, butter beans, elephant beans or large lima beans
3 bay leaves
1 Tbsp olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery ribs, diced
4 clove garlic
red pepper flakes to taste
1 qt diced tomatoes
1 tsp paprika
1 tsp oregano
kosher salt and black pepper to taste
1/4 c parsley, chopped
1/4 c dill, chopped

Steps:

1. Soak the dried gigantes beans in water with the bay leaves over night. Bring the water to a boil and simmer until the beans are tender, about 30-40 minutes.
2. Heat the oil in a pan. Add the onions, carrot and celery and cook until tender, about 10-15 minutes. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
3. Add the tomatoes, paprika and oregano and simmer until the sauce thickens, about 20 minutes. Season the tomato sauce with salt and pepper to taste. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were cooked in into the tomato sauce.
4. Pour the mixture into a casserole dish. Bake in a preheated 350-degree oven until the top is browned and most of the liquid has evaporated, about 50-60 minutes.

Tips:

If you don't have dried gigante beans, you can substitute canned ones. Just be sure to rinse and drain them well before using.
If you don't have tomato sauce, you can use crushed tomatoes or diced tomatoes. Just be sure to season them with salt, pepper, and oregano.
Feel free to add other vegetables to this dish, such as diced carrots, celery, or zucchini.
If you like a spicy dish, you can add a pinch of red pepper flakes or a chopped chili pepper.
Serve this dish with a side of crusty bread or rice.

Conclusion:

Gigantes plaki is a delicious and hearty Greek dish that is perfect for a cold winter day. The beans are tender and flavorful, and the tomato sauce is rich and tangy. This dish is sure to please everyone at your table.