Classic Gigantes Plaki (with tomato)

Classic Gigantes Plaki (with tomato)

Prep: 30 mins + overnight soak Cook: 2 hours Total: 2.5 hours + overnight Serves: 6-8 Difficulty: Medium

The MOST amazing bean dish you have ever had. This is a complete meal and usually eaten with slices of thick crusty bread.

Ingredients

  • 1/2 lb dried gigantes beans (or chickpeas, cranberry beans)
  • 1/2 cup EVGE extra virgin olive oil, divided (plus more for serving)
  • 2 medium red onions, sliced
  • 4 cloves garlic, minced
  • 3-4 fresh tomatoes OR 1 (14 oz) can crushed tomatoes OR 2 tbsp tomato paste
  • -- Optional additions: --
  • Sliced carrots
  • Bell peppers or chili peppers, sliced
  • -- Seasonings: --
  • 1 tablespoon dried Greek herbs (oregano, thyme, rosemary, sage)
  • 1/2 teaspoon sweet paprika
  • 4-5 Greek bay leaves
  • 1 cup bean cooking liquid
  • Salt and pepper to taste
  • Fresh parsley for serving

Instructions

  1. Step 1: SOAK: Soak beans overnight (at least 12 hours) in plenty of cold water - they will double in size!
  2. Step 2: BOIL: Drain, rinse well. Place in pot with fresh water. Bring to boil and REMOVE THE FOAM, then reduce heat.
  3. Step 3: SEASON: Add bay leaves and simmer 45-60 minutes (or 8 min in pressure cooker) until almost tender. When almost done, add 2 tsp salt per 500g package.
  4. Step 4: RESERVE: Drain, reserving 1 cup of the cooking liquid.
  5. Step 5: MAKE SAUCE: Preheat oven to 350F. Heat 1/4 cup olive oil in large pan. Add onions and cook until soft and starting to caramelize, about 10 minutes.
  6. Step 6: ADD AROMATICS: If using, add carrots or peppers. Add garlic, cook 1 minute.
  7. Step 7: ADD TOMATO: Add tomato, herbs, paprika. Simmer 10 minutes until slightly thickened. Season with salt and pepper.
  8. Step 8: ASSEMBLE: Place beans in baking dish. Pour tomato sauce over. Add reserved bean cooking liquid.
  9. Step 9: FINISH WITH OIL: Drizzle remaining 1/4 cup olive oil over the top. Stir gently.
  10. Step 10: BAKE: Uncovered for 1-1.5 hours, stirring once or twice, until beans are tender and sauce is thick. Top should be slightly caramelized.
  11. Step 11: SERVE: Let cool 10-15 minutes. Serve with fresh parsley and extra splash of EVGE olive oil.

Tips & Notes

  • Greeks use abundant olive oil in legume dishes
  • The beans cook with their broth in the oven to keep them intact
  • Freezes well! Make a big batch
  • Chickpeas or cranberry beans can be substituted

This is a classic Greek dish and makes a delicious, protein filled healthy meal.

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