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Gigantes plaki
Also known as γίγαντες πλακί · gigandes plaki · giant baked beans · yigandes
Giant white beans baked slow in tomato, dill and olive oil until creamy, feta crumbled over. Rustic, sweet-savoury spoon food.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 16 g |
|---|---|
 Carbs | 49 g |
 Fat | 18 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven
- the beans soaked overnight
- a shallow oven dish
Ingredients
Serves 2 · dimmer marks are storecupboard
- 100gdried butter beans — gigantes if you can find them
- 2½ tbspolive oil
- 1 tintinned tomatoes
- 1onion
- 1carrot
- 3garlic cloves
- 1 small bunchdill and parsley
- 50gfeta
- to tastesalt and pepper
Method
7 steps
soak · 8 hours walk awayBeans covered by three times their own depth of cold water and left overnight. They roughly double, and a bowl that fitted them dry will not.
boil · 1 hour walk awayDrained, covered with fresh water, and simmered until the skins slip but the beans still hold their shape. Anywhere between forty minutes and an hour and a half depending on how old they are — salt only near the end, or the skins toughen.
chop · 6mOnion, carrot and garlic diced small enough to disappear into the sauce.
fry · 10mSoftened slowly in the oil until the onion is translucent and tastes sweet rather than sharp.
fold · 4mBeans, tomatoes, half the herbs and a ladle of the bean water turned together in the dish. It should look slightly wetter than you want it.
roast · 50m walk awayAt 180°C, uncovered, until the beans on top are browned and the sauce has pulled in tight around them.
finish · 3mFeta crumbled over, the rest of the dill and parsley, and more raw oil. Warm rather than hot is how this is actually eaten in Greece.
Worth knowing
The beans are a protected Greek crop from the north’s lake plateaus — gigantes from Prespes carry an EU designation like a fine cheese.
Large white beans are rich in soluble fibre and plant protein, and the olive oil carries the tomato’s carotenoids.
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