Best 4 Yigandes Plaki Greek Baked Beans Tomato Casserole Recipes

Yigandes plaki, a hearty and flavorful Greek casserole, is a delightful symphony of textures and tastes that will tantalize your palate. This traditional dish, also known as gigantes plakia, originates from the Peloponnese region and is a staple in Greek cuisine. Made with giant beans, succulent tomatoes, aromatic onions, and a medley of herbs and spices, yigandes plaki embodies the essence of Greek home cooking. The beans, slow-cooked in a rich tomato sauce, become irresistibly tender, while the tomatoes burst with sun-kissed sweetness. The addition of onions, garlic, and a touch of chili pepper adds depth and complexity to the flavor profile. Explore our collection of yigandes plaki recipes and discover variations that cater to different dietary preferences, including a vegan option for those seeking a plant-based alternative.

**Traditional Yigandes Plaki:** This classic recipe stays true to the authentic Greek preparation, using dried giant beans that are soaked overnight before cooking. The beans are then simmered in a flavorful tomato sauce made with fresh tomatoes, onions, garlic, and a blend of herbs and spices.

**Quick and Easy Yigandes Plaki:** For those short on time, this recipe offers a quicker version of the dish using canned giant beans. Simply drain and rinse the beans, then add them to a flavorful tomato sauce made with canned tomatoes, onions, garlic, and herbs.

**Vegan Yigandes Plaki:** This plant-based rendition of yigandes plaki is a delightful option for vegans and vegetarians. Dried giant beans are cooked in a rich tomato sauce made with fresh tomatoes, onions, garlic, and a medley of herbs and spices. The addition of crumbled tofu provides a satisfying protein source, while nutritional yeast adds a hint of cheesy flavor.

**Spicy Yigandes Plaki:** If you enjoy a touch of heat, this recipe takes the traditional yigandes plaki up a notch by adding a generous helping of chili peppers to the tomato sauce. The result is a fiery and flavorful casserole that is sure to awaken your taste buds.

**Yigandes Plaki with Feta:** This variation incorporates creamy feta cheese into the yigandes plaki, creating a delightful combination of textures and flavors. The salty and tangy feta cheese complements the richness of the tomato sauce and the tender beans, making each bite a delightful experience.

Here are our top 4 tried and tested 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

GREEK BAKED GIANT BEANS (GIGANTES PLAKI)

Greek baked giant beans (Gigantes Plaki) image

This is a healthy recipe for Greek baked giant beans (Gigantes Plaki). Learn all the traditional secrets and an easy method for the best beans you can make in the oven!

Provided by The Hungry Bites

Categories Dinner Main Course

Time 2h15m

Number Of Ingredients 11

Ingredients

1 pound (450 grams) dried giant beans (Gigantes)
1/4 cup olive oil
1 onion, finely chopped or grated
1 carrot, finely chopped
3 cups pureed tomatoes
1 cup chopped parsley or celery
1 1/2 teaspoons fine salt
Freshly grounded black pepper
1 teaspoon sweet paprika
1 teaspoon dried oregano or thyme
2 cups water or vegetable stock

Steps:

Soak the beans in a large bowl with plenty of water for at least 12 hours (24 hours will work best).Rinse them well and transfer them in large pot. Fill with enough water to cover them by at least 2 inches and bring to a simmer. Skim any foam from the surface and cook until tender (about 1 hour). Remove from the heat.
Preheat your oven to 390°F (200°C).Drain half of the water from the pot and refill with fresh water (this will cool the beans and will help them not to peel-off when drained). Stir gently and let them sit until you prepare the rest of the ingredients.
Drain the beans and transfer them to a large casserole dish or baking pan. Add the rest of the ingredients except the water and stir gently to mix. Add enough water to just cover them.
Bake for about 60 minutes or until almost all of the liquids have evaporated.
Serve with bread and olives. Eat!

Nutrition Facts : Calories 571 kcal, ServingSize 1 serving

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.

BAKED GREEN TOMATO CASSEROLE

Baked Green Tomato Casserole image

This is a tangy side dish ... if you want it less tangy add a bit more sugar. I like more bread in mine and only make two layers but the original recipe calls for 3. Recipe Source: American Profile

Provided by Ceezie

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 slices thickly sliced French bread, slices torn into small pieces (about 2-3 cups)
4 medium green tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds total)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 tablespoon butter

Steps:

Preheat oven to 400°F Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.
Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.
Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.
Bake1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.

Nutrition Facts : Calories 357.3, Fat 13.7, SaturatedFat 8.1, Cholesterol 37.3, Sodium 1126.5, Carbohydrate 44, Fiber 3, Sugar 7.8, Protein 16.1

Tips:

Choose the right beans: Yigandes, also known as gigantes, are a type of large white bean commonly used in Greek cuisine. If you can't find yigandes, you can substitute another large white bean, such as cannellini beans.
Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 5 minutes, then removing them from the heat and letting them soak for 1 hour.
Use good quality tomatoes: The tomatoes are a key ingredient in this dish, so it's important to use good quality, ripe tomatoes. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before using.
Don't overcook the beans: The beans should be cooked until they are tender, but not mushy. Overcooked beans will lose their shape and flavor.
Serve with crusty bread: Yigandes plaki is traditionally served with crusty bread, which is used to soak up the delicious sauce.

Conclusion:

Yigandes plaki is a delicious and hearty Greek dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your beans spicy or mild, with more or less vegetables, yigandes plaki is sure to please everyone at the table.