Baked giant beans

Baked giant beans

By
From
The Islands of Greece
Serves
4–6 as a meze, or 2 generously as a main
Photographer
Steven Joyce

Gigandes plaki makes a hearty vegetarian meze dish or supper. The beans become tasty and sweet as they slow-cook in the oven. You can buy gigantes beans from specialist food shops; if not use the largest butter (lima) beans you can find.

Ingredients

Quantity Ingredient
7 tablespoons olive oil
1 onion, very finely chopped
4 garlic cloves
pinch salt
1 teaspoon tomato puree
400g passata or blitzed canned tomatoes
3 tablespoons chopped parsley leaves
1/4 teaspoon dried greek oregano
1/4 teaspoon thyme leaves or dried thyme
200g raw gigantes or butter beans, soaked and boiled
or 2 x 400g cans gigantes or butter, rinsed and drained
freshly ground black pepper

Method

  1. Preheat the oven to 180ºC.
  2. Get a wide pan hot over a low medium heat, add 1 tablespoon of the olive oil, the onion and garlic cloves, plus a pinch of salt. Cook for 10–15 minutes, stirring often, until the onion is translucent, golden brown and soft. Add the tomato purée and cook for a couple of minutes, stirring. Then add the passata or blended tomatoes and the herbs and cook for 10 minutes, allowing the tomatoes to break down (crush any lumpy bits with the back of a wooden spoon). Finally add the beans, stir and taste for seasoning.
  3. Pour the mixture into a baking dish and add 200 ml of water. Place in the oven for 30 minutes. After this time, check to see if the dish looks as though it may need a little more water. Add 3–4 tablespoons if necessary and bake for another 30 minutes. Remove from the oven and leave to cool. This dish is usually served at room temperature, but it is also very good hot.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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