Recipe

Classic Gigantes Plaki (with tomato)

Serves 4
Difficulty Moderate
Equipment cutting poard, knife, large pot OR pressure cooker, oven dish
Delicious Healthy Creamy Greek Gigantes Giant beans
Classic Gigantes Plaki (with tomato)

Method

This is a classic Greek dish and makes a delicious, protein filled healthy meal. It really is so scrumptious, satisfying and always a big hit with everyone!

Greeks use abundant olive oil in their legume dishes--and even more when cooking gigantes beans, also adding an additional splash when serving!

This version uses tomato--and you can add carrots and/or any type of bell pepper or chili pepper if desired. I also add some EVGE sweet red pepper cooking powder for added deliciousness!

Also add dried herbs such as rosemary, thyme, sage or oregano to enhance flavor and boost polyphenols! Bay leaves help digestion of legumes.

This freezes well!

The beans are always cooked with some of the bean broth and the tomato sauce in the oven, which ensures that the integrity of the beans remain intact

Chickpeas or cranberry beans can be substituted for gigantes

TIP: I always prepare a large quantity of gigantes and freeze for fast meals and also make large quantities of the sauce, which I also freeze. That way I can take the beans and sauce out to defrost and throw them together in a pan to cook in the oven.

 BEAN PREP

  1. Soak Beans overnight in plenty of water--they will double in size!
  2. Drain and rinse well.
  3. Boil beans in plenty of water, skimming off foam
  4. Add salt and bay leaves (tsp salt for each 500gr package)
  5. Continue boiling until tender--either 8 minutes in a pressure cooker or in a regular pot on the stove, 40 minutes-1 hour--check after 40 minutes until
    almost tender.
  6. Extra can be frozen in its broth.

SAUCE PREP

  1. Salt and saute onions in 1/2 of the EVGE olive oil until soft. 
  2. If desired, add carrot and/or peppers after the onion.
  3. Add garlic, tomato, EVGE red pepper cooking powder, bay leaves and herbs
  4. cook until the sauce thickens and taste for salt and pepper

FINAL STEP: the oven

  1. Put sauce and beans with their broth in an ovenproof casserole and add the rest of the olive oil.
  2.  Bake at 350 for 1-1 1/2 hours until the sauce is thick . 
  3. Top with freshly chopped parsley and more EVGE evoo, if desired

Enjoy with thick crusty No-Knead Bread!

Cook with EVGE

The EVGE products we used in this recipe

Gigantes Beans – Kastoria, Greece 500 g (17.6 oz)

Gigantes Beans – Kastoria, Greece 500 g (17.6 oz)

$10.50
EVGE Extra Virgin Olive Oil – 3L (101 fl oz) Can – 2025 Harvest

EVGE Extra Virgin Olive Oil – 3L (101 fl oz) Can – 2025 Harvest

$70.00
Organic Greek Thyme – Aromatic Mediterranean Herb

Organic Greek Thyme – Aromatic Mediterranean Herb

$5.00
Organic Greek Oregano – Aromatic Mediterranean Herb

Organic Greek Oregano – Aromatic Mediterranean Herb

$5.00
Organic Greek Rosemary – Aromatic Mediterranean Herb

Organic Greek Rosemary – Aromatic Mediterranean Herb

$5.00
Organic Greek Sage – Aromatic Herb & Caffeine-Free Tea

Organic Greek Sage – Aromatic Herb & Caffeine-Free Tea

$5.00
Sweet Red Pepper Cooking Powder – Greek, 100 g (3.5 oz)

Sweet Red Pepper Cooking Powder – Greek, 100 g (3.5 oz)

$2.00
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