Gigantes plaki

Gigantes plaki

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(38 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

    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

    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

    Tomato

    toe-mart-oh

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

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

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

  • 1 tsp dried oregano
    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, questions and tips

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anumunshi
11th Feb, 2012
5.05
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
24th Jan, 2012
5.05
Yummy, and great as leftovers too.
gloomferret
12th Jan, 2012
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
30th Nov, 2011
5.05
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.
odinodin
21st Nov, 2011
5.05
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
20th Nov, 2011
4.05
made this as part of a hot buffet went down a storm
yorkshirejen
21st Sep, 2011
4.05
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
31st Aug, 2011
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
24th Jul, 2011
5.05
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
26th May, 2011
5.05
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!

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