Servings 8
AuthorMyHorioTotal Time15 hrsDifficultyBeginnerThe greeks have several bean dishes that can be served as main courses, and one of them is gigantes plaki. However, this vegetarian dish is most commonly served as an appetizer, accompanied with a chunk of feta and some hearty bread.
To make Gigantes Plaki:
Soak beans in lots of water overnight.
Drain beans, rinse, and transfer to a dutch oven.
Cover with cold water and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until beans are very tender but not mushy (1 - 1-1/2 hrs).
While beans are cooking, heat 1/4 cup of olive oil in a large skillet over medium-high heat.
Saute onion until golden. Stir in garlic and cook for one minute, being careful not to burn.
Stir in the celery, carrots, thyme, bay leaves, parsley, chili flakes, oregano, thyme, tomatoes, tomato paste, water, honey, salt, and pepper.
Bring to a boil, reduce heat to low and simmer, covered, for one hour, or until vegetables are tender.
Stir occasionally, and adjust the salt and pepper.
Preheat oven to 350 degrees (180 C).
Drain cooked beans and put them back in the dutch oven.
Add the vegetable sauce to the beans, as well as 1/4 cup of olive oil.
Mix well.
Bake, uncovered, for 40 minutes, or until mixture is thick and bubbly.
Discard bay leaves before serving.
Ingredients
Directions
To make Gigantes Plaki:
Soak beans in lots of water overnight.
Drain beans, rinse, and transfer to a dutch oven.
Cover with cold water and bring to a boil over high heat.
Reduce heat to low and simmer, covered, until beans are very tender but not mushy (1 - 1-1/2 hrs).
While beans are cooking, heat 1/4 cup of olive oil in a large skillet over medium-high heat.
Saute onion until golden. Stir in garlic and cook for one minute, being careful not to burn.
Stir in the celery, carrots, thyme, bay leaves, parsley, chili flakes, oregano, thyme, tomatoes, tomato paste, water, honey, salt, and pepper.
Bring to a boil, reduce heat to low and simmer, covered, for one hour, or until vegetables are tender.
Stir occasionally, and adjust the salt and pepper.
Preheat oven to 350 degrees (180 C).
Drain cooked beans and put them back in the dutch oven.
Add the vegetable sauce to the beans, as well as 1/4 cup of olive oil.
Mix well.
Bake, uncovered, for 40 minutes, or until mixture is thick and bubbly.
Discard bay leaves before serving.