Classic Gigantes Plaki (with tomato)

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

1Ingredients

• 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

2Instructions

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

3Tips & Notes