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Gigantes Plaki

Serves 4 to 6 Side vegetarian, Sides

Gigantes Plaki

Gigantes Plaki hails from the northern regions of Greece, where the tradition of cooking beans thrives in hearty, family-centered meals. A staple in the home kitchen, this dish is often prepared with a generous hand for olive oil and a watchful eye on the balance of salt and lemon. It makes its appearance on the table not according to a calendar date, but whenever the craving strikes for something deeply comforting and nourishing.

The taste of Gigantes Plaki is a harmonious blend of creamy beans, sweet tomatoes, and the mellow warmth of onions and garlic. The dish is infused with oregano's subtle earthiness and brightened by fresh parsley. The olive oil ties everything together, creating a luscious sauce that coats each bean. It's a dish of contrasts—soft and hearty, bright yet rich—best enjoyed with crusty bread to soak up every last drop.

Ingredients

  • 500 gdried gigantes beans — soaked and boiled tender
  • 400 gtomatoes — grated
  • 2onions — chopped
  • 4 clovesgarlic
  • 150 mlolive oil
  • 1 tspdried oregano
  • 1 tspsugar
  • parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by soaking 500 g of dried gigantes beans in plenty of water overnight. This will rehydrate the beans and ensure they cook evenly later. Drain and rinse the beans before proceeding to the next step.
  2. Chop 2 onions and 4 cloves of garlic finely. This ensures they cook evenly and infuse the dish with their flavors. Also, chop 400 g of tomatoes into small, even pieces to ensure they break down evenly during cooking.
  3. In a large, heavy-bottomed pot, heat 150 ml of olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, about 5-7 minutes. This will develop a sweet, aromatic base for the dish.
  4. Add the chopped garlic to the onions and continue to cook for another 2 minutes, until the garlic becomes fragrant but not browned. This step releases the garlic's essential oils, enhancing the flavor of the dish.
  5. Stir in the chopped tomatoes, 1 tsp of dried oregano, and 1 tsp of sugar. Cook for about 10 minutes, until the tomatoes break down and create a thick sauce. The sugar balances the acidity of the tomatoes, while the oregano adds a classic Greek aroma.
  6. Add the drained beans to the pot and stir to coat them in the tomato mixture. Transfer everything to a large baking dish. Add enough water to just cover the beans, ensuring they cook evenly and absorb the flavors.
  7. Bake in a preheated oven at 180°C (350°F) for about 1.5 to 2 hours, or until the beans are tender and the sauce is thickened. The beans should be soft but not mushy, and the sauce should cling to them.
  8. Season with fine sea salt and black pepper to taste, adjusting as needed. Garnish with freshly chopped parsley for a burst of color and freshness. Serve warm or at room temperature, with lemon wedges on the side if desired.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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