Gigantes Plaki (Greek Giant Beans in Tomato Sauce)
Large white beans soaked, pre-boiled, and baked slowly in thick tomato sauce with olive oil, celery, and herbs. Vegan, deeply satisfying, better the next day.
Ingredients
- 1 lb (450g) dried gigantes beans or large white butter beans
- 6 tablespoons extra-virgin olive oil divided
- 1 large onion finely chopped
- 4 clove garlic thinly sliced
- 2 ribs celery finely chopped
- 1 medium carrot diced
- 1 can (800g) whole peeled or crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon sugar balances acidity
- 1.5 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup water 120ml
- fresh flat-leaf parsley for serving
- lemon for squeezing at table
Instructions
- Soak the beans overnight (8-12 hours). Place dried gigantes in a large bowl, cover with at least 3 inches of cold water. After soaking, drain and rinse.
- Pre-boil the beans. Cover soaked beans with fresh cold water. Bring to a boil, skim any foam. Simmer 35-45 minutes until 70% cooked - tender outside but still firm at center. Drain and set aside.
- Preheat oven to 375F (190C).
- Build the tomato sauce. Heat 4 tablespoons olive oil over medium heat. Saute onion, celery, and carrot 7-8 minutes. Add garlic and cook 1 more minute. Add tomatoes, tomato paste, paprika, oregano, bay leaf, sugar, salt, pepper, and water. Simmer 10 minutes until slightly thickened.
- Combine and bake. Transfer sauce and pre-cooked beans to a large baking dish. Stir gently. Drizzle remaining 2 tablespoons olive oil over top. Bake uncovered at 375F for 45-55 minutes until sauce is thick, edges are caramelized, and beans are fully creamy.
- Rest 10-15 minutes before serving. Scatter fresh parsley over top and squeeze lemon at table. Serve with thick slices of country bread.
Notes
Better the next day - beans absorb more sauce overnight. Store refrigerated up to 5 days, freeze up to 2 months. Canned bean shortcut: Use 2 cans (800g) drained large white beans. Skip soak and pre-boil. Reduce oven time to 25-30 minutes. Olive oil note: The quantity is not a mistake - ladera dishes use olive oil as the cooking medium, not a condiment.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 16g | Fat: 15g | Sodium: 590mg | Fiber: 13g