Gigantes plaki

Gigantes plaki

  • 1
  • 2
  • 3
  • 4
  • 5
(39 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
Save to My Good Food
Please sign in or register to save recipes.

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 cloves, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
rachykay
23rd Jun, 2013
Lovely side dish! I used it in a Greek style Sunday lunch. I used canned butter beans to save time.
deroistem
10th Jun, 2013
5.05
So tasty and simple. Very healthy, hearty and lovely. Yumm!!
helen_mcp
6th May, 2013
5.05
Delicious! Worked well with tinned beans.
meganlefay
9th Feb, 2013
5.05
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
4th Sep, 2012
The GF magazine says you can freeze it for up to three months.
matlew
20th Aug, 2012
Can you freeze this recipe?
joannabewg
18th Jul, 2012
5.05
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
11th Jul, 2012
5.05
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
7th Jul, 2012
5.05
I made this recipe yesterday and it was uh-mazing!
bumpkincherry
24th Feb, 2012
Quick easy and really tasty. Warming and filling will definitely make again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.