Gigantes plaki

Gigantes plaki

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(35 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs Plus overnight soaking

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition

kcalories
431
protein
22g
carbs
66g
fat
11g
saturates
1g
fibre
19g
sugar
15g
salt
0.2g

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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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.

Recipe from Good Food magazine, September 2009

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Comments

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odinodin's picture
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Absolutely delicious. I have it with feta crumbled on the top, extra parsley, olive oil and wholemeal pita. Often serve with buttered new potatoes for an amazing veggie meal.

bevrea's picture
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made this as part of a hot buffet went down a storm

yorkshirejen's picture
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Crumbled feta over and used tinned tomatoes to fine effect. Don't really believe in peeling tomatoes but it turned out OK! Used as part of Greek supper spread alongside a spanakopita.

glandore1's picture

If there is any left over chicken I add it. Also add some chorizo. As some like spicey food I add hot paprika. Family favourite

kkhkishzkh's picture
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Really nice! I added a pinch of chilli powder and topped with some crispy slices of fried vegetarian sausage and all my kids actually enjoyed it! :)

helenrothwell's picture
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Do be careful with the sugar -- it really works to bring out the sweetness of the tomatoes and the cinnamon, but I think I've used a bit too much (and I've made this dozens of times now, so I have no excuse!), and it can really lead to a strange sweet-savoury result. Otherwise, it's a fabulous dish -- with a pile of babyleaf salad, some olives and a hunk of a loaf, it's such a moreish meal -- so much flavour, and a really satisfying texture, plus it's healthy, too! It also fills the house with Mediterranean kitchen aromas... Yum!

kpapadaki's picture

I use some of the water left in the pot from boiling the beans when putting the dish in the oven as the sauce becomes richer and perfect for dipping your fresh bread. I also add some spinach when it is in season.

welshleo's picture
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Love this dish!! Really authentic too!
Took the leftovers into work for lunch and have passed your recipe on to all the Grecophiles at the NHS department I work in.

kristiluus's picture
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Love it! Have made it a couple of times already and it's delicious with greek salad and fresh crispy bread. Used tinned beans though.

lydia.bryan's picture
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late rate.

lydia.bryan's picture
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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.

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

cloud9clara's picture
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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.

phantom's picture
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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.

kimbow63's picture

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!)

marstonmatthew's picture
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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.

charlit's picture

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 :)

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

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

aileen91's picture
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Really lovely

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