Background Image
0 0
Gigantes Plaki

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 pound gigantes beans (or dried lima beans, or dried Great Northern) soaked overnight, covered in cold water
¼ cup Greek extra virgin olive oil
1 large onion sliced thin
4 cloves garlic, minced
4 tablespoons tomato paste
28 ounce San Marzano whole peeled tomatoes
½ cup low sodium vegetable broth or chicken broth if you prefer
1 tablespoon honey
1 tablespoon oregano
12 baby carrots halved
3 celery hearts cut in 1" pieces
sea salt and pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Gigantes Plaki

Greek Baked 'Giant' Beans

Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

Just like our mom used to make!

  • 2:15 hours
  • Serves 6
  • Easy

Ingredients

Note

Share

An oldie but goodie! We’ve always had a special place for gigantes ever since our mom used to force us to eat them when we were young. Over the years they grew on us, but the interesting part is that there was a time that a couple years had past where we haven’t had them at all, then we saw gigantes at the food bar at Whole Foods and it completely re-ignited our taste and memories of our mom’s cooking. This is a great recipe and if you haven’t made before, then it is a must try!

Steps

1
Done

Pre-heat oven at 350° degrees

2
Done

Drain and rinse the beans well. Place the beans in a large pot covered in cold water. Bring to a boil, reduce heat and simmer for about 50 minutes until tender. Drain.

3
Done

Heat olive oil in a large skillet in medium heat and add the onions. Sauté for about 8 minutes or so, until translucent.

4
Done

Add garlic and stir for another minute or so.

5
Done

Add the tomato paste and stir in the pan for a minute.

6
Done

Add the San Marzano tomatoes and break down tomatoes with a wooden spoon or if you’re feeling adventurous, break the tomatoes with your hands (carefully) and add to the pan. Immediately after, add the chicken broth. Cook for about 3 minutes then add the honey, oregano, salt and pepper. Stir and cook for another minute.

7
Done

Place the beans in an ovenproof baking dish then pour the sauce over the beans and stirring a bit so that all the beans are covered in the sauce. Bake in the oven, uncovered, for about 50 minutes.

Greek Sisters

previous
Vegetarian Moussaka
next
Greek Yogurt Lemon Cake
previous
Vegetarian Moussaka
next
Greek Yogurt Lemon Cake