Gigantes plaki

Gigantes plaki

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(35 ratings)

Prep: 20 mins Cook: 2 hrs Plus overnight soaking

Easy

Serves 4
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition:

  • kcal431
  • fat11g
  • saturates1g
  • carbs66g
  • sugars15g
  • fibre19g
  • protein22g
  • salt0.2g
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Ingredients

  • 400g dried butter beans
  • 3 tbsp Greek extra virgin olive oil, plus more to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 Spanish onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 2 tbsp tomato purée
  • 800g ripe tomatoes, skins removed, roughly chopped

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • pinch ground cinnamon
  • 2 tbsp chopped flat-leaf parsley, plus extra to serve

Method

  1. Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

  2. Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

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Comments (47)

Emoh Lrac's picture

This dish is very tasty and I like it a lot, it turned out lovely even though the recipe was modified to spice it up a bit. I used 2 x 400g tins of butter beans, 1 x 400 g tin if chopped toms plus four fresh toms chopped and with skin left on, large onion, 2 cloves of garlic, l tablespoon of mixed dried herbs, 1 dried red chilli and garam masala (in place of cinnamon). Made the sauce as suggested (no sugar). Baked in the over for 1 hour - came out thick, rich tomato taste and not too hot. had it with boiled new pots. filling and tasty.

joiac's picture
3.75

A lovely and very authentic-tasting dish. I've made this several times now and often I like to add extra diced vegetables depending on what I've got knocking about the fridge - celery and/or carrot go well. And I usually use tinned beans and tinned tomatoes - I can't say it affects the end result, it's always delicious

Pedro T's picture

I have this in oven right now, only point so far: found the butter beans overcooked in half the stated time after soaking overnight!! Maybe should have used tined beans.

Scercia's picture

This was a great recipe. I added a bit extra tomato sauce because the beans seemed a little dry and used canned beans to save time. Even better the next day wrapped in a tortilla with some feta. Greek tacos!

fairystoryteller's picture

Such an easy nutritious meal. Simple ingredients but tastes really delicious. I use tinned butter beans and cook it for 40-45 minutes in the oven. It doesn't seem to need longer. The fresh tomatoes make a real difference to the sauce.

banshee89wraith's picture

TI am amazed! I have been talking about this for years. It is pleasant -why do I rave on?
I used to go to Greece every year but as a vegetarian became so sick of feta and salad salad for a month at a time.
I was in Thesonaliki and practically leapt on this dish as I was so in need of something else to eat!
Naturally, I hd Greek yoghurt with nuts, the utmost difficulty in preventing people from drenching in honey! I resorted to shopping!
I do hope there is other food but fish, eggs and at now- I can eat none of hat grouping, nor grapefruit or mushrooms. I took my own tea but had to take deficiencies a few times(dried) to get a chance and rounded menus!
If only they had done this on the islands (I went to 16) over 4years and it was like I was speaking Martian although I just written and named correctly.

rachykay's picture

Lovely side dish! I used it in a Greek style Sunday lunch. I used canned butter beans to save time.

deroistem's picture
5

So tasty and simple. Very healthy, hearty and lovely. Yumm!!

helen_mcp's picture
5

Delicious! Worked well with tinned beans.

meganlefay's picture
5

super dish..... used dried beans soaked for 24 hours and cooked 50mins.... had no tomato puree in so used tomato ketchup so didn't need to add sugar.... also added chopped red bell pepper..... delicious!...

fiberb's picture

The GF magazine says you can freeze it for up to three months.

matlew's picture

Can you freeze this recipe?

joannabewg's picture
5

Brilliant simple recipe, easy to prepare in advance and bung in the oven. Doesn't deserve to taste this good given the amount of effort required. My kids adore it too.
I always finish it with a sprinkling of salty feta and some fresh basil. Yummy!

burchieburchie's picture
5

Friend made this as part of a lunch menu and it really is yummy. She used tinned butter beans and I am sure it is just as good. Will now make this myself.

vegan-nat's picture
5

I made this recipe yesterday and it was uh-mazing!

bumpkincherry's picture

Quick easy and really tasty. Warming and filling will definitely make again.

anumunshi's picture
5

Made this using tinned beans for a veggie coming over for dinner. Not only did she love the taste but she loved that it was high in protein. The non-veggies also really loved the dish. All round requests for the recipe! The best part is that it's so easy to make!

jennypiccolo's picture
5

Yummy, and great as leftovers too.

gloomferret's picture

I live on a small island near Rhodes and the people here swear by adding a teaspoon of baking soda to the beans & water before soaking overnight. Drain in the morning, add fresh water and soak until ready to cook. Softens them right up.
Canned beans are fine if you have access to reasonably priced ones.

smeehughes's picture
5

I love this as a healthy lunch filling for baked potatoes. I make it when I'm using the oven for dinner anyway as it takes so long to cook, but only a few minutes to prepare if you use tinned beans.

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