Gigantes plaki, a traditional Greek dish that translates to "giant baked beans," is a classic vegetarian dish that features Gigante Beans in a tomato sauce. Hearty enough to be eaten for a meal by itself, it also works well alongside other dishes as a complete ensemble.
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients
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2 Cups Gigante Beans
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3 Tablespoons Olive Oil
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1 Large Onion, chopped
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1 Large Carrot, peeled and chopped
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2 Stalks Celery, chopped
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4 Cloves Garlic, minced
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1/4 Teaspoon Crushed Red Pepper, optional
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1 (28 Oz.) Can Diced Tomatoes, undrained
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1 Teaspoon Sweet Hungarian Paprika
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1 Teaspoon Mediterranean Oregano
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1/3 Cup Fresh Parsley, chopped
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1/4 Cup Fresh Dill, chopped
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Crumbled Feta Cheese
Directions
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Carefully sort beans and rinse thoroughly. Soak beans in pot covered by at least 3 inches water for 8 to 12 hours.
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Drain beans well and add fresh water to cover beans by 3 inches. Add bay leaves. Bring to simmer and cook beans, uncovered, until almost tender, about 1-1/2 hours. Season with salt in final stages of cooking.
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Remove bay leaves and drain, reserving about 1 cup cooking liquid.
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Preheat oven to 350°F.
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Heat oil in skillet and add onion, carrot and celery. Cook until tender, about 12 minutes. Add garlic and crushed red pepper (if using) and cook until fragrant, about 1 minute.
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Add tomatoes and their canning liquid, paprika and oregano, and simmer until thickened, about 20 minutes. Season sauce with salt and pepper to taste.
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Mix in parsley, dill and cooked gigante beans, along with 1 cup reserved bean cooking liquid.
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Pour into 9-inch by 13-inch baking dish and bake for about 1 hour, checking occasionally and adding more hot water, if necessary, until beans are tender and top is browned and slightly crisp.
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Serve immediately, garnished with crumbled feta cheese.