Greek · side
Baked Greek Giant Beans (Gigantes Plaki) A traditional Greek vegetarian dish of giant beans baked in a tomato sauce with onion, garlic, carrots, potatoes, and herbs, served with feta and bread.
total 2 hr 10 min
prep 10 min
cook 2 hr
servings 4 Original recipe on marilenaskitchen.com
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Back to 4 servings 8 oz. dried Greek giant beans (gigantes) 1 large onion, finely sliced 6 cloves garlic, chopped 0.5 cup extra virgin olive oil 8 oz. crushed tomatoes, unseasoned 0.5 cup fresh parsley, finely chopped 0.5 cup fresh dill, finely chopped 1 medium carrot, sliced on the diagonal 2 tsp. dried Greek oregano 2 tsp. sea salt 0.25 tsp. freshly ground black pepper 1 medium Yukon gold potato, thinly sliced (optional)
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1 Step 1: Soak the giant beans in plenty of water overnight.2 Step 2: The next day drain the beans in a colander, place them in a medium pot, and add fresh water to cover. Bring to a boil and cook for just a few minutes. Remove and discard any froth, using a slotted ladle and remove from the heat. Drain the beans again (this is optional, but it helps with digestion). Add enough fresh water to cover the beans and bring to a boil again. Lower heat, cover, and cook until tender (and almost completely cooked. This can take 45 minutes to an hour, depending on the beans).3 Step 3: While the beans are cooking, prepare the tomato sauce. Heat 3 TBSP. of the olive oil in a deep frying pan, add the onions, cook for a couple of minutes and then add the garlic. Cook until the onions are translucent. Add the crushed tomatoes, salt, pepper, and oregano and cook until the sauce thickens slightly. To the pan add the sliced carrot, the potatoes, and most of the fresh herbs. Turn off the heat and set aside.4 Step 4: Preheat oven to 350° F.5 Step 5: Transfer the beans to a baking dish (about 9" x 13" x 2"), along with their cooking liquid (about 1.5 cups).6 Step 6: Pour the contents of the pan with the tomato sauce over the beans and drizzle with 3 more TBSP. of the olive oil.7 Step 7: Cook the beans low and slow for about 1 hour, or, until the beans and the potatoes are soft and the sauce is thickened, mixing everything at regular intervals. If your bake is drying out before the beans and vegetables are completely soft, add some more hot water as it bakes.8 Step 8: Remove from the oven, sprinkle with the rest of the fresh herbs and drizzle with the last 2 TBSP. of olive oil and set aside for 5 minutes to set. Serve with some Greek Feta cheese and a hearty bread to mop up the delicious juices.getsaucepan.com/r/1e03aedf-70dc-4924-92dc-8a6186b2ab37 · Original: https://marilenaskitchen.com/baked-greek-giant-beans-gigantes-plaki/
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