Yigandes Plaki - Greek Baked Beans & Tomato Casserole

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Yigandes Plaki - Greek Baked Beans & Tomato

Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 pound yigandes -- (or big lima

beans), soaked for 12 hours, drained

2 cloves garlic -- minced (2 to 3)

2 medium onions -- finely chopped

1/2 cup olive oil

1 pound ripe tomatoes -- peeled,

finely chopped (or 16oz. of canned chopped plum

tomatoes)

2 small cubes vegetable bouillon

sea salt -- (optional)

freshly ground pepper

2 tablespoons fresh parsley -- chopped

2 cups water -- (1 1/2 cups if using

canned tomatoes)

 

Add the beans to a pot with enough cold water to cover

well. Bring to a boil, reduce heat and cook at a slow

boil for 1 hour. Drain and set aside.

 

 

Preheat the oven to 325F (160C).

 

Using a wooden spoon, sauté the onion and garlic in

the olive oil until soft. Add tomatoes (if using

canned, add all liquid as well), bouillon cubes, salt,

pepper, parsley, and water, and allow to boil gently

for 10-30 minutes, until it begins to thicken.

 

Place the beans in an oven-proof pan, add tomato

mixture, stir and spread mixture out evenly. Bake 1

1/2 to 2 hours, or until beans are soft. (Check the

dish during cooking and if needed, add a small amount

of boiling water.) The dish will look crispy on top.

 

Remove from the oven, cover, and allow to cool.

 

Serve warm or at room temperature.

 

Yield: serves 4

Cook Time : 3hr

 

Serving note: Restaurants serve this as a meze (in

small portions), but because of the quantity in which

it's fixed, unless you're planning a selection of

mezether for a large gathering, it works better as a

main dish.

 

Reheating: When using after refrigerating, allow it to

come to room temperature, or heat briefly in the

microwave. This dish is not served hot.

 

Source:

" Nancy Gaifyllia, Your Guide to Greek Food

@about.com "

S(Formatted by Chupa Babi):

" 12.29.07 "

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Per Serving (excluding unknown items): 749 Calories;

30g Fat (35.3% calories from fat); 29g Protein; 95g

Carbohydrate; 25g Dietary Fiber; 1mg Cholesterol;

849mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2

Lean Meat; 2 Vegetable; 6 Fat.

 

NOTES : (Pronounced YEE-ghahn-dess plah-KEE). Try to

find original yigandes (gigantes, gigandes) beans at a

Greek or ethnic market for this dish, otherwise use

the biggest lima beans you can find. This dish is as

popular in my home as pasta dishes... maybe more, and

it is a favorite dish especially during Lent.

 

 

Nutr. Assoc. : 903945 0 0 0 0 0 0 0 0 0

 

 

 

 

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