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Gigantes Plaki
2h 15m
Serves 4
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Gigantes Plaki
youtube.com
2h 15m
Serves 4
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Directions
1
Soak the dried beans in cold water overnight. Wash and rinse.
2
Transfer the beans into a pot, add cold water to cover, bring to a boil, and skim off the foam on top.
3
Switch to low heat and let simmer for 45-60 mins until slightly tender.
4
Drain and optionally reserve at least 2 cups of cooking liquid.
5
Transfer the beans into a large baking dish.
6
Finely chop or grate the onion and thinly slice the garlic.
7
Cut the celery stalks and the carrot into cubes or small wedges. Roughly chop the parsley.
8
In a pan, heat 75ml of olive oil, add the onions and carrot. Saute for 5 mins until the onion is soft.
9
Add the tomato paste, celery, and garlic. Stir and cook for 2 mins until the garlic is fragrant.
10
Add the grated tomatoes, salt, and pepper. Stir and cook for 5 mins until it starts to simmer again.
11
Pour the sauce over the beans.
12
Add bay leaves, 2 cups of cooking liquid or hot water, oregano, and the rest of the olive oil.
13
Add the chopped parsley, cinnamon and chili flakes (optional).
14
Gently stir and cover the baking dish with a lid or aluminium foil.
15
Bake in the oven for about 1 hour at 180°C / 360°F until the beans are tender.
16
Remove from the oven, uncover, and stir in honey.
17
Bake uncovered for another 10-15 mins until the sauce is thickened and the top is slightly roasted.
18
Serve warm or at room temperature. Garnish with extra virgin olive oil, feta cheese, and herbs to taste.
Ingredients
500 g dried giant beans
2 stalks celery
1 carrot
150 ml extra virgin olive oil
150 g onion
5 garlic cloves
400 g grated fresh tomatoes
0.5 cup fresh parsley, chopped
1 tbsp tomato paste
1 tbsp honey
2 bay leaves
0.5 tsp ground black pepper
0.5 tsp dried oregano
1 stick cinnamon
1 tsp chili flakes
3 tsp salt
Equipment
Large glass bowl
Colander
Pot
Gas stove
Oven
Ovenproof dish
Sharp knife
Wooden cutting board
Measuring jug
Pan
Spatula
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