Gigantes Plaki
Directions
- 1Soak the dried beans in cold water overnight. Wash and rinse.
- 2Soak the dried beans in cold water overnight. Wash and rinse.
- 3Soak the dried beans in cold water overnight. Wash and rinse.
- 4Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top.
- 5Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top.
- 6Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top.
- 7Switch to low heat and let simmer for 45-60 mins until slightly tender.
- 8Switch to low heat and let simmer for 45-60 mins until slightly tender.
- 9Switch to low heat and let simmer for 45-60 mins until slightly tender.
- 10Drain and optionally reserve at least 2 cups of cooking liquid.
- 11Drain and optionally reserve at least 2 cups of cooking liquid.
- 12Drain and optionally reserve at least 2 cups of cooking liquid.
- 13Transfer the beans into a large baking dish.
- 14Transfer the beans into a large baking dish.
- 15Transfer the beans into a large baking dish.
- 16Finely chop or grate the onion and thinly slice the garlic.
- 17Finely chop or grate the onion and thinly slice the garlic.
- 18Finely chop or grate the onion and thinly slice the garlic.
- 19Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley.
- 20Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley.
- 21Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley.
- 22In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft.
- 23In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft.
- 24In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft.
- 25Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant.
- 26Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant.
- 27Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant.
- 28Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again.
- 29Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again.
- 30Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again.
- 31Pour the sauce over the beans.
- 32Pour the sauce over the beans.
- 33Pour the sauce over the beans.
- 34Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil.
- 35Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil.
- 36Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil.
- 37Add the chopped parsley, cinnamon and chili flakes (optional).
- 38Add the chopped parsley, cinnamon and chili flakes (optional).
- 39Add the chopped parsley, cinnamon and chili flakes (optional).
- 40Gently stir and cover the baking dish with a lid or aluminium foil.
- 41Gently stir and cover the baking dish with a lid or aluminium foil.
- 42Gently stir and cover the baking dish with a lid or aluminium foil.
- 43Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender.
- 44Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender.
- 45Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender.
- 46Remove from the oven, uncover, and stir in honey.
- 47Remove from the oven, uncover, and stir in honey.
- 48Remove from the oven, uncover, and stir in honey.
- 49Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted.
- 50Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted.
- 51Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted.
- 52Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste.
- 53Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste.
- 54Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste.
Ingredients
- 500 g dried giant beans
- 500 g dried giant beans
- 500 g dried giant beans
- 2 stalks celery
- 2 stalks celery
- 2 stalks celery
- 1 carrot
- 1 carrot
- 1 carrot
- 150 ml extra virgin olive oil
- 150 ml extra virgin olive oil
- 150 ml extra virgin olive oil
- 150 g onion
- 150 g onion
- 150 g onion
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 400 g grated fresh tomatoes
- 400 g grated fresh tomatoes
- 400 g grated fresh tomatoes
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh parsley, chopped
- 1 tbsp tomato paste
- 1 tbsp tomato paste
- 1 tbsp tomato paste
- 1 tbsp honey
- 1 tbsp honey
- 1 tbsp honey
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 0.5 tsp ground black pepper
- 0.5 tsp ground black pepper
- 0.5 tsp ground black pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried oregano
- 0.5 tsp dried oregano
- 1 stick cinnamon
- 1 stick cinnamon
- 1 stick cinnamon
- 1 tsp chili flakes
- 1 tsp chili flakes
- 1 tsp chili flakes
- 3 tsp salt
- 3 tsp salt
- 3 tsp salt
Equipment
Large glass bowlColanderPotGas stoveOvenOvenproof dishSharp knifeWooden cutting boardMeasuring jugPanSpatula