Gigantes Plaki Giant Baked Beans Recipes

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GIGANTES PLAKI STO FOURNO (BAKED GIANT BEANS)



Gigantes Plaki sto Fourno (Baked Giant Beans) image

Gigantes plaki is a deliciously hearty vegan dish made with giant beans, which are cooked until soft and then baked in a delicious tomato sauce until the beans absorb all the juices and caramelize.

Provided by Ivy Liacopoulou

Categories     Legumes

Time 3h30m

Number Of Ingredients 12

250 grams giant beans, preferably those of Kozani
1 bay leaf
1 medium red onion, finely chopped
1 clove garlic, finely chopped
1/4 cup olive oil
1/2 cup stalks celery ribs, finely chopped
1 big carrot, finely chopped
¼ of a big red bell pepper, finely chopped
1 tablespoon salt
Freshly ground black pepper
6 ripe tomatoes, peeled and blended or 500 grams passata
1 ½ cups water or vegetable stock (or 1 organic vegetable cube with water)

Steps:

  • Soak the beans in plenty of water, overnight.
  • Drain and put them in a pot with fresh water and bring to a boil.
  • Remove any froth forming on top, with a slotted ladle.
  • Drain them again and add fresh water as well as the bay leaf and bring to a boil.
  • Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).
  • Drain and discard the bay leaf.
  • Put the beans in a a Pyrex in one layer.
  • Meantime, heat the olive oil in a skillet and sauté the onion until translucent.
  • Add the garlic and sauté for a few seconds until fragrant.
  • Add the chopped celery, carrot and bell pepper. Sauté for a few minutes
  • Season with salt and pepper.
  • Add the tomato and mix.
  • Add vegetable stock or water with a vegetable bouillon.
  • Simmer for 10 - 15 minutes.
  • Pour the sauce over the beans. Add more water, if necessary, to cover the beans.
  • Cover the Pyrex with aluminium foil.
  • Preheat the oven to 200o C / 400o F.
  • Bake for about 1 hour and remove the aluminium foil and mix.
  • Lower heat to 180oC and continue cooking for another half an hour, or until the beans absorb all the juices and the beans begin to caramelize.
  • Serve as a main dish or as part of a mezze dish.

Nutrition Facts : Calories 226 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2002 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

GREEK BAKED GIANT BEANS (GIGANTES PLAKI)



Greek baked giant beans (Gigantes Plaki) image

This is a healthy recipe for Greek baked giant beans (Gigantes Plaki). Learn all the traditional secrets and an easy method for the best beans you can make in the oven!

Provided by The Hungry Bites

Categories     Dinner     Main Course

Time 2h15m

Number Of Ingredients 11

1 pound (450 grams) dried giant beans (Gigantes)
1/4 cup olive oil
1 onion, finely chopped or grated
1 carrot, finely chopped
3 cups pureed tomatoes
1 cup chopped parsley or celery
1 1/2 teaspoons fine salt
Freshly grounded black pepper
1 teaspoon sweet paprika
1 teaspoon dried oregano or thyme
2 cups water or vegetable stock

Steps:

  • Soak the beans in a large bowl with plenty of water for at least 12 hours (24 hours will work best).Rinse them well and transfer them in large pot. Fill with enough water to cover them by at least 2 inches and bring to a simmer. Skim any foam from the surface and cook until tender (about 1 hour). Remove from the heat.
  • Preheat your oven to 390°F (200°C).Drain half of the water from the pot and refill with fresh water (this will cool the beans and will help them not to peel-off when drained). Stir gently and let them sit until you prepare the rest of the ingredients.
  • Drain the beans and transfer them to a large casserole dish or baking pan. Add the rest of the ingredients except the water and stir gently to mix. Add enough water to just cover them.
  • Bake for about 60 minutes or until almost all of the liquids have evaporated.
  • Serve with bread and olives. Eat!

Nutrition Facts : Calories 571 kcal, ServingSize 1 serving

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)



Gigantes Plaki recipe (Gigandes Greek Baked 'Giant' Beans) image

Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h20m

Number Of Ingredients 10

500g gigantes beans (17 ounces)
1/2 cup olive oil
1 small clove of garlic
1 large onion, finely chopped
4-5 tbsps parsley, finely chopped
1/2 tbsp celery, finely chopped
1/2 cup of hot water
400g (14 ounces) tinned chopped tomatoes or 600g (21 ounces) ripped fresh tomatoes, grated
1 tsp dried oregano
salt and freshly ground pepper to taste

Steps:

  • To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
  • Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
  • In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
  • Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
  • Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
  • For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg

GIGANTES PLAKI - GIANT BAKED BEANS



Gigantes Plaki - Giant Baked Beans image

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for 1-2 hours

Provided by Tamar Genger MA, RD

Categories     Appetizers, Side Dish, Snacks, Lunch

Time 8h30m

Yield 10-12 Servings

Number Of Ingredients 8

1 pound dried Gigantes, Greek beans
3 tablespoon good quality olive oil
2 onions, thinly sliced or chopped
2 cloves garlic, finely chopped
1-2 large tomatoes, chopped or 1 cup tomato sauce
freshly ground black pepper
salt to taste
parsley

Steps:

  • Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for 1-2 hours until beans are tender but not soft and mushy. Drain, then set aside. Heat oven to 350F. Heat the olive oil in a large dutch oven, sauté the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the chopped tomato or tomato sauce, cook for a another minute, add pepper and salt to taste, then simmer for 2-3 mins. Stir in the beans. Place the pan in the preheated oven and bake for approximately 1 hr, uncovered and without stirring, until the beans are tender, about 40 minutes. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil if desired and freshly ground black pepper to serve.

Nutrition Facts :

GIGANTES PLAKI



Gigantes plaki image

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Provided by Good Food team

Categories     Dinner, Side dish

Time 2h20m

Number Of Ingredients 10

400g dried butter beans
3 tbsp Greek extra virgin olive oil, plus more to serve
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato purée
800g ripe tomatoes, skins removed, roughly chopped
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley, plus extra to serve

Steps:

  • Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
  • Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)



Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) image

Make and share this Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) recipe from Food.com.

Provided by _Pixie_

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

500 g Greek fassolia gigantes (butter beans)
1 kg tomatoes
160 ml olive oil
280 g onions, finely sliced
1 tablespoon tomato puree
3 cloves garlic, peeled & finely sliced
1 teaspoon sugar
salt and black pepper
3 tablespoons parsley, finely chopped
1 tablespoon oregano
1 teaspoon thyme

Steps:

  • Pick the beans clean from stones and grit and soak them in cold water overnight.
  • Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
  • This type of bean cooks quickly, so be aware until you get used to them.
  • They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
  • If they get overcooked, they get mushy and soggy and they do not taste at their best.
  • This first step then is also the most important in this recipe.
  • Drain the beans through a colander and keep aside.
  • In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
  • Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
  • Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
  • Mix the parsley into the tomato sauce, add the beans and mix well.
  • Spread the beans in an oven dish.
  • Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
  • Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.

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