Greek Gigantes Plaki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500g dried butter beans
02 -
1 white onion, diced
03 -
3 celery stalks, diced
04 -
1 can (425g) diced tomatoes
05 -
2 tbsp tomato paste
06 -
⅓ cup extra virgin olive oil
07 -
2 cloves garlic, minced
08 -
1 tsp dried oregano
09 -
1 tbsp fresh parsley, chopped
10 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Soak the butter beans in a large bowl with plenty of water overnight.
02 -
Drain the soaked beans and transfer to a large stock pot. Cover with fresh water, bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface. Cook for 45-60 minutes until beans are tender but still hold their shape.
03 -
Preheat oven to 180°C (350°F). Drain the beans, reserving the cooking liquid. Transfer beans to a large baking dish and add diced tomatoes, onion, celery, garlic, oregano, salt and pepper.
04 -
In a small bowl, whisk together 2 cups of the reserved bean liquid with tomato paste and olive oil until well combined. Pour over the bean mixture, ensuring beans are covered with liquid. Add more reserved liquid if necessary.
05 -
Cover the baking dish with a lid or aluminum foil and bake for 1 hour. Check at 30 minutes to add more liquid if needed. After 1 hour, remove the cover and continue baking for another 30 minutes until the sauce has thickened.
06 -
Allow to cool slightly before serving. Garnish with fresh chopped parsley before serving as a main dish, side, or appetizer.
# Notes:
01 -
This traditional Greek dish is known as 'Gigantes Plaki' which means baked giant beans. The dish is hearty, nutritious and perfect for vegetarians and vegans.