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Gigantes Plaki

Serves 4 Entree vegetarian

Gigantes Plaki

Gigantes Plaki is a classic Greek oven dish that transforms humble giant beans into a Mediterranean delight. Traditionally enjoyed at family gatherings or as a comforting weekday meal, it captures the essence of Greek cuisine: simplicity married with bold flavors. This dish is a staple in Greek households, bringing together the earthy taste of beans and the vibrant flavors of the garden.

The dish tastes like a sunlit afternoon by the coast, where tender beans meet a rich tomato sauce, infused with the warmth of garlic and the herbal notes of oregano. A drizzle of olive oil ties it all together, while parsley adds a fresh finish. It's perfect served with crusty bread, inviting you to savor every last drop.

Ingredients

  • 500 ggiant beans — soaked
  • 1onion
  • 3 clovesgarlic
  • 400 gtomatoes
  • 80 mlextra virgin olive oil
  • 1 tsporegano
  • handfulparsley
  • to tastefine sea salt

Method

  1. Start by soaking 500 g of giant beans in plenty of cold water overnight, or for at least 8 hours, until they are plump and have doubled in size. Drain and rinse the beans, then place them in a large pot. Cover with fresh water and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 45 minutes, or until the beans are tender but not falling apart. Drain and set aside.
  2. While the beans are cooking, prepare the vegetables. Finely chop 1 onion and 3 cloves of garlic. Dice 400 g of tomatoes, keeping the juices. Heat 80 ml of extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Add the chopped onion and garlic, stirring occasionally, until the onion becomes translucent and the garlic is fragrant, about 5-7 minutes.
  3. Add the diced tomatoes and their juices to the skillet. Stir in 1 teaspoon of oregano and a pinch of fine sea salt. Cook the mixture gently, allowing the tomatoes to break down and meld with the onion and garlic, until the sauce thickens slightly and the flavors are well combined, about 10-15 minutes.
  4. Preheat your oven to 180°C (350°F). In a large baking dish, combine the cooked beans with the tomato mixture, stirring well to ensure the beans are coated evenly. The sauce should be thick enough to cling to the beans but still have some liquid to prevent drying out during baking.
  5. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and continue baking for another 15-20 minutes, or until the top is slightly caramelized and the sauce is bubbling gently around the edges.
  6. Remove the dish from the oven and let it cool slightly. Taste and adjust the seasoning with fine sea salt if necessary. Before serving, finely chop a handful of parsley and sprinkle it over the beans. Serve warm, with lemon wedges on the side for squeezing over the top, enhancing the dish's bright and fresh flavors.