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Comfort in a dish! These Gigantes Plaki, Greek giant baked beans in a tomato and olive oil embrace. A satisfying vegetarian dinner any night of the week.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes + 12 hours soaking.
Cook Time: 1 1/2 hour
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 9 oz dried large lima beans or 3 cans of large lima beans | |
| 1/4 cup extra-virgin olive oil | |
| 1 large onion, peeled and finely chopped | |
| 2 celery sticks, trimmed and finely chopped | |
| 2 medium carrots, trimmed and finely chopped | |
| 6 garlic cloves, sliced | |
| 1 tablespoon kosher salt | |
| 2 bay leaves | |
| 1 1/2 teaspoons ground cinnamon | |
| 2 teaspoons Greek oregano | |
| 2 tablespoons red wine vinegar | |
| 1/2 teaspoon red chili flakes | |
| 26 oz can chopped tomatoes with its juice, or 5 plum tomatoes, chopped | |
| 1 cup water or vegetable broth | |
| 2 oz crumbled feta cheese | |
| 1/4 cup fresh chopped parsley |
Preparation
1
Start by washing the beans and soaking them overnight in enough water to allow for expansion (they will grow about 4 inches more). The next morning, rinse the beans and add them to a pot with fresh water. Bring the water to a simmer and cook the beans for about an hour and a half, or until they are almost tender.
2
Heat olive oil in a Dutch oven or cast iron skillet over medium heat. Once the oil is hot, add the onions and sauté for 2 minutes. Then, add the celery, carrots, and garlic, and continue cooking for another 5 minutes until the vegetables are softened and fragrant.
3
Stir in the salt, Greek oregano, cinnamon, red pepper flakes, red wine vinegar, and bay leaves, mixing well. Cook for another 2 minutes to let the spices bloom. Add the tomatoes and water, stirring everything together until well combined.
4
Add the partially cooked beans to the pot and stir until all the ingredients are well combined. Cover the pot with aluminum foil and bake in a preheated oven at 350°F for 1 hour. Then, uncover and bake for an additional 30 minutes until the beans are tender and the sauce has thickened.
5
Let the dish rest for 5 minutes after baking, then stir in the crumbled feta cheese for added creaminess. Sprinkle more feta on top and finish with a garnish of freshly chopped parsley. Serve and enjoy your Gigantes Plaki, the perfect baked Greek beans!
Rana’s Notes!
Storing the Baked Greek Bean:
Storage: After savoring the delightful flavors of Gigantes Plaki, store any leftovers in an airtight container in the refrigerator. Properly stored, it will stay fresh for up to 3-4 days, allowing you to enjoy the flavors over multiple meals.
Freezing: If you find yourself with extra portions or want to plan ahead, Gigantes Plaki freezes exceptionally well. Allow the dish to cool completely before transferring it into a freezer-safe container or zip-top bag. Label the container with the date and store it in the freezer for up to 2-3 months. Freezing is an excellent way to preserve the flavors for future indulgence.
Reheating: When you're ready to enjoy Gigantes Plaki again, ensure a gentle reheating process to maintain the dish's integrity. Thaw frozen portions in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally until thoroughly warmed. If using the microwave, reheat in short intervals, stirring in between, to achieve an even temperature. Add a splash of water or broth if needed to revive the sauciness. Once reheated, Gigantes Plaki is ready to be savored anew.