Gigantes plaki

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Results 1-20

• Avril

  12 August 2009

  Avril rated and commented on this recipe

  

  Used tinned beans and two tins tomatoes. The sauce still tasted a little sharp, so added honey until it tasted right. I would cook the onion and garlic in a little stock after the 10 minutes sauteeing as there was still the slightest crunch, and it won't soften further after adding the tomatoes. I also added a half teaspoon cinnamon as I didn't think 'a pinch' would make much difference. This is a great tasting recipe. Very moreish.

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• Rachel

  13 August 2009

  Rachel rated and commented on this recipe

  

  Lovely but even after soaking over night they took doumle the time to become tender enough in the pan and also needed double the time in the oven. Will try with canned beans when in more of a hurry.

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• Ramjesandnic

  19 August 2009

  Ramjesandnic rated and commented on this recipe

  

  Hi Rachel It would take half an hour to boil beans if you use the pressure cooker - amaizing. I know it can take absolute hours to cook them in a normal pot even after a night of soaking. I got my pressure cooking just for boiling beans as I am the biggest bean lover ever. I made this dish and it is absolutely delicious!!!

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• Jimbo

  30 August 2009

  Jimbo commented on this recipe

  Loved this recipe- I did cook the beans for 15 mins longer than recipe states, and added a pinch of chilli flakes to the sauce for a bit more flavour. Served with garlic and rosemary roast patatoes and a salad. Absoulutly lovely.

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• SussexGirl

  07 September 2009

  SussexGirl rated and commented on this recipe

  

  Made this at the weekend for Sunday lunch to go with Greek Roast Lamb. Thoroughly enjoyed by everyone and was even asked for the receipe by one guest.

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• Aromaanne

  20 September 2009

  Aromaanne commented on this recipe

  I used a jar 400g of cooked butterbeans to save time and topped it with some grated Grana Padana cheese and put it in the oven for only half an hour and it was delicious.

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• joanneeland

  20 September 2009

  joanneeland commented on this recipe

  I used tinned beans and tomatoes and served this with the greek leg of lamb. It was very good and a great side dish, although I added ground cumin, coriander and chilli powder to it as well to ramp up the flavour! Guests were pleasantly surprised by it.....

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• aileen

  15 October 2009

  aileen rated and commented on this recipe

  

  Really lovely

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• Ange

  20 March 2010

  Ange rated this recipe

  

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• Pradmeist

  01 May 2010

  Pradmeist rated and commented on this recipe

  

  Lovely dish. I added feta cheese during the last 10 minutes of baking, delicious.

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• Nick

  07 June 2010

  Nick rated and commented on this recipe

  

  Really liked this recipe, made it with the full greek BBQ selection that its a part of.

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• sonam

  05 July 2010

  sonam rated this recipe

  

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• CharLit

  27 August 2010

  CharLit commented on this recipe

  I spiced this up with cayenne, chili, and a few crushed green peppercorns in vinegar - delicious!!! I brought it to a barbecue and it was extremely popular with pretty much everyone there :)

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• Matthew Marston

  21 November 2010

  Matthew Marston rated and commented on this recipe

  

  I used more garlic and tinned beans to save time, I added salt and pepper too. I cooked for half an hour in the oven and then added cubed feta and grana padana on top. Lovely.

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• Kimbow

  07 March 2011

  Kimbow commented on this recipe

  Tinned beans and tinned or fresh tomatoes works fine, I make this recipe a lot after being recommended by a friend. Use half teaspoon cinnamon, I prefer it. Served with steamed broccoli as I am veggie! (good dish for veggies if you have one over for dinner!)

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• Phantom

  09 March 2011

  Phantom rated and commented on this recipe

  

  Very nice, have made this twice now and I think I actually prefer it cold the next day - makes a lovely packed lunch with some salad leaves.

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• cloud9clara

  17 March 2011

  cloud9clara rated and commented on this recipe

  

  Used 3 x tins of chopped tomatoes instead of fresh. Also added chopped carrots too before baking as in Greece it always has carrots inside. Very tasty.

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• diamond_sky

  28 March 2011

  diamond_sky rated and commented on this recipe

  

  Made this into a main by adding mozzarella, black olives & carrots. Added fresh basil & served with new potatoes. Delicious!

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• Liddiloo

  30 March 2011

  Liddiloo commented on this recipe

  Used tinned beans and tomatoes and also added a little tomato puree and increased the amount of cinnamon too as I like things with plenty of flavour. Really enjoyed the dish with fresh bread to mop up the sauce.

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• Liddiloo

  30 March 2011

  Liddiloo rated and commented on this recipe

  

  late rate.

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Ingredients

• 400g dried butter beans
• 3 tbsp Greek extra virgin olive oil , plus more to serve
• 1 Spanish onion , finely chopped
• 2 garlic cloves , finely chopped
• 2 tbsp tomato purée
• 800g ripe tomatoes , skins removed, roughly chopped
• 1 tsp sugar
• 1 tsp dried oregano
• pinch ground cinnamon
• 2 tbsp chopped flat-leaf parsley , plus extra to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 2 hrs

Vegetarian, Vegan

Ingredients

• 400g dried butter beans
• 3 tbsp Greek extra virgin olive oil , plus more to serve
• 1 Spanish onion , finely chopped
• 2 garlic cloves , finely chopped
• 2 tbsp tomato purée
• 800g ripe tomatoes , skins removed, roughly chopped
• 1 tsp sugar
• 1 tsp dried oregano
• pinch ground cinnamon
• 2 tbsp chopped flat-leaf parsley , plus extra to serve

431 kcalories, protein 22g, carbohydrate 66g, fat 11 g, saturated fat 1g, fibre 19g, sugar 15g, salt 0.2 g

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