Gigantes Plaki (Greek Baked Beans)

[Guest guest]

Gigantes Plaki (Greek Baked Beans)

(makes 4 servings)

 

Ingredients:

1 pound dried gigantes beans (or butter beans or elephant beans or large lima

beans, etc.)

3 bay leaves

1 tablespoon olive oil

1 onion (diced)

1 carrot (diced)

2 ribs celery (diced)

4 cloves garlic

chili pepper flakes to taste

1 (28 ounce) can diced plum tomatoes

1 teaspoon paprika

1 teaspoon oregano

salt and pepper to taste

1/4 cup parsley (chopped)

1/4 cup dill (chopped)

 

Directions:

1. Soak the dried gigantes beans in water with the bay leaves over night.

2. Bring the water to a boil and simmer until the beans are tender, about 30-40

minutes.

3. Heat the oil in a pan.

4. Add the onions, carrot and celery and cook until tender, about 10-15 minutes.

5. Add the garlic and chili pepper flakes and cook until fragrant, about a

minute.

6. Add the tomatoes, paprika and oregano and simmer until the sauce thickens,

about 20 minutes.

7. Season the tomato sauce with salt and pepper to taste.

8. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were

cooked in into the tomato sauce.

9. Pour the mixture into a casserole dish.

10. Bake in a preheated 350F oven until the top is browned and most of the

liquid has evaporated, about 50-60 minutes.

[Guest guest]

Re:Gigantes Plaki (Greek Baked Beans)

 

Thanks for this recipe!  I had some of these beans in a cold salad from a deli

in Sedona, AZ. a couple years ago--LOVED them, but could not find the same beans

anywhere!

Finally, I found a package of the " elephant " beans in St. Louis & brought them

home to my pantry.  Haven't cooked them yet.  This recipe looks like a good way

to fix them and I am eager to try it out!

 

--Laura B., in Illinois

 

 

 

 

 

Gigantes Plaki (Greek Baked Beans)

(makes 4 servings)

 

Ingredients:

1 pound dried gigantes beans (or butter beans or elephant beans or large lima

beans, etc.)

3 bay leaves

1 tablespoon olive oil

1 onion (diced)

1 carrot (diced)

2 ribs celery (diced)

4 cloves garlic

chili pepper flakes to taste

1 (28 ounce) can diced plum tomatoes

1 teaspoon paprika

1 teaspoon oregano

salt and pepper to taste

1/4 cup parsley (chopped)

1/4 cup dill (chopped)

 

Directions:

1. Soak the dried gigantes beans in water with the bay leaves over night.

2. Bring the water to a boil and simmer until the beans are tender, about 30-40

minutes.

3. Heat the oil in a pan.

4. Add the onions, carrot and celery and cook until tender, about 10-15 minutes.

5. Add the garlic and chili pepper flakes and cook until fragrant, about a

minute.

6. Add the tomatoes, paprika and oregano and simmer until the sauce thickens,

about 20 minutes.

7. Season the tomato sauce with salt and pepper to taste.

8. Mix the parsley, dill, beans and 1/2 cup of the liquid that the beans were

cooked in into the tomato sauce.

9. Pour the mixture into a casserole dish.

10. Bake in a preheated 350F oven until the top is browned and most of the

liquid has evaporated, about 50-60 minutes.