Gigantes Plaki
Giant beans gone creamy in cinnamon-kissed tomato — Greek taverna royalty from the oven.
- Total
- 35 min
- Serves
- 4
Greece's baked giant beans: butter beans braised in a garlicky tomato sauce sweetened with slow onions, oregano and a curious pinch of cinnamon, baked until the sauce thickens and clings. Gigantes plaki turns a humble legume into taverna royalty — creamy inside, jammy outside, begging for feta and bread.
Ingredients
- 400g Butter Beans
- 3 tbs Olive Oil
- 1 chopped Onion
- 2 chopped Garlic Clove
- 2 tbs Tomato Puree
- 800g Tomatoes
- 1 tbs Sugar
- 1 tbs Dried Oregano
- Pinch Cinnamon
- 2 tbs Chopped Parsley
Instructions
- 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 puree, 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 (per serving)
- Calories
- 320
- Protein
- 14 g
- Fat
- 10 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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