Gigantes Plaki (Greek Baked Beans)

Marsha Gardner

By
@mrdick1950

Before we moved south I could take or leave a dried lima bean. I have acquired a taste for them and when I saw this recipe in magazine I knew I would have to make them for one of our 'meatless' nights. My friend Anna who is from Greece says she grew up eating this dish several times a month especially when times were lean.


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Comments:

Serves:

4

Method:

Bake

Ingredients

1 lb
dried gigantes, butter beans, elephant beans or large lima beans
3
bay leaves
1 Tbsp
olive oil
1 medium
onion, diced
1 medium
carrot, diced
2
celery ribs, diced
4 clove
garlic
red pepper flakes to taste
1 qt
diced tomatoes
1 tsp
paprika
1 tsp
oregano
kosher salt and black pepper to taste
1/4 c
parsley, chopped
1/4 c
dill, chopped

Directions Step-By-Step

1
Soak the dried gigantes beans in water with the bay leaves over night.

Bring the water to a boil and simmer until the beans are tender, about 30-40 minutes.
2
Heat the oil in a pan. Add the onions, carrot and celery and cook until tender, about 10-15 minutes.

Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
3
Add the tomatoes, paprika and oregano and simmer until the sauce thickens, about 20 minutes.

Season the tomato sauce with salt and pepper to taste.

Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were cooked in into the tomato sauce.
4
Pour the mixture into a casserole dish.

Bake in a preheated 350-degree oven until the top is browned and most of the liquid has evaporated, about 50-60 minutes.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian