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Gigantes Plaki
Greek Giant Baked Beans
Gigantes Plaki are large, tender butter beans baked in a rich, aromatic tomato and herb sauce. This classic Greek taverna dish is hearty, comforting, and surprisingly simple to make, with the beans becoming incredibly creamy and flavorful as they bake.
đ§ Ingredienser
- 500 g Dried giant white beans (e.g., Greek Gigantes or large lima beans)(Ensure they are dried, not canned.)
- 800 g Crushed tomatoes or tomato passata(Two 400g cans or equivalent.)
- 1 large Yellow onion(Finely chopped.)
- 4-6 cloves Garlic(Minced.)
- 120 ml Extra virgin olive oil(Plus more for drizzling.)
- 1/2 cup Fresh parsley(Chopped, plus extra for garnish.)
- 2 tablespoons Fresh dill (optional)(Chopped.)
- 2 tablespoons Tomato paste(For depth of flavor.)
- 500 ml Water or vegetable broth(Approximately, adjust as needed.)
- 1 teaspoon Sugar(To balance acidity of tomatoes.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Soak the beans: Rinse the dried giant beans thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak overnight (8-12 hours). Drain and rinse the soaked beans.
â±ïž 8-12 hours (soaking) - 2
Pre-cook the beans: Place the drained beans in a large pot and cover with fresh cold water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the beans are tender but still hold their shape (they should not be mushy). You should be able to easily pierce a bean with a fork. Drain the beans and set aside.
â±ïž 1.5 hours - 3
Prepare the sauce base: While the beans are cooking, heat half of the olive oil (60ml) in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
â±ïž 10-12 minutes - 4
Build the sauce: Stir in the crushed tomatoes (or passata), sugar, salt, and pepper. Add about half of the chopped parsley and the optional dill. Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
â±ïž 10 minutes - 5
Combine and adjust liquid: Add the pre-cooked beans to the sauce. Stir gently to coat. Pour in the water or vegetable broth. The liquid should mostly cover the beans; add a little more if needed. Taste and adjust seasoning with salt and pepper.
â±ïž 5 minutes - 6
Bake the Gigantes: Preheat your oven to 180°C (350°F). Pour the bean and sauce mixture into a large baking dish (a 9x13 inch or similar size works well). Drizzle the remaining olive oil (60ml) over the top. Cover the dish tightly with foil.
â±ïž 10 minutes - 7
First bake: Bake for 1 hour, covered. This allows the beans to absorb the sauce and become incredibly creamy.
â±ïž 1 hour - 8
Second bake: Remove the foil and continue baking for another 30-45 minutes, or until the sauce has thickened slightly and the top of the beans looks golden and slightly caramelized. The beans should be very tender and creamy.
â±ïž 30-45 minutes - 9
Rest and serve: Let the Gigantes Plaki rest for at least 15-20 minutes before serving. This allows the flavors to settle and the sauce to thicken further. Garnish generously with the remaining fresh parsley. Serve warm or at room temperature.
â±ïž 20 minutes (resting)
đĄ Proffstips
- âThe beans should be tender and creamy, not mushy or hard. Adjust pre-cooking time as needed.
- âDon't skimp on the olive oil; it adds richness and flavor.
- âGigantes Plaki often tastes even better the next day, making it ideal for make-ahead meals.
- âFor a deeper tomato flavor, use a good quality tomato paste and consider adding a bay leaf during the sauce simmering stage (remove before baking).
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add crumbled feta cheese on top during the last 15 minutes of baking.
- Stir in some chopped Kalamata olives before baking.
- For a heartier dish, add chunks of Greek sausage (loukaniko) to the sauce before baking.