Greek baked giant beans (Gigantes Plaki)

In Greece, it’s almost inconceivable to have any kind of beans for lunch or dinner without one or two thick slices of bread on the side and a nice Horiatiki Salad. There’s a theory that every time legumes like beans, lentils, and peanuts are combined with grains like wheat, rice, and corn, a complete protein is born.

You don’t have to do this in your every meal in order to get all the essential amino acids, but I don’t suppose it hurts to eat a piece of bread (or some rice) with these Gigantes. Also, if some other day you happen to have some leftover beans you should think about making this traditional white bean risotto (which combines beans with rice in a genius way). 🙂

Some recipes for Greek baked giant beans (Gigantes Plaki) require cooking the tomato sauce separately and then combine everything in a pan. I find it a lot easier (and with less cleanup) to just add all of the ingredients to the pan and let them bake in the oven for about an hour. This way, the sauce has enough time to caramelize and get a hint of smokiness from the charred tops of the beans and vegetables.

Also, celery is often used but I happen to prefer parsley. In the ingredient list I give you both options, so feel free to choose whatever you like best.

What to do for the beans to stay pretty

• Maybe the most important thing you should do first is to buy good quality giant beans. They should have been produced the same year and their skin should not look flaky and old.
• Also, you’ll need to soak them in fresh water for at least 12 hours, or even better for 24 hours. If the water in your region is hard, use bottled water.
• After that, rinse them well and simmer slowly until they become tender. Taste one to check for doneness.
• When the beans are done, if you drain them while they’re still hot, their skins will peel-off and they won’t look good. To prevent this, drain half of the water from the pot and refill with tap water to bring the temperature down. If they’re still hot after 5 minutes, repeat this 1-2 times more.
• Bake them in the oven with the sauce at a high temperature, until they’re slightly charred on top. 🙂

Some notes/tips:

• Soak the beans for at least 12 hours or more. This will give them the chance to hydrate properly and cook more evenly.
• Simmer the beans in a pot filled with soft water and don’t add any salt. Remove from the heat only when they’re tender.
• Layer the beans on the pan in a thin layer. For this, you’ll need a large pan or casserole dish.
• Bake at a high temperature until almost all of the liquids have evaporated.

Similar recipes you may like:

Vegan savory pie with vegetables and red bean puree

Yellow split pea and vegetable puree (Greek Fava)