Gigantes Plaki – Greek Baked Beans

gigantes plaki

 

​I’ll never forget the first time I tasted these Gigantes Plaki. It was so good, these beans which seem to melt in the mouth, covered in a rich tomato sauce. It’s like a dream come true for my tastebuds, and always leaves me wanting more. I was already a fan of English style baked beans, so I know full well the degree to which this type of dish can be a comfort food.

 

​ I love butter beans – they are my favourite beans so I was sure to fall in love with this greek recipe. I adore Greek cuisine and mezzes as it’s usually so simple to find healthy vegetarian and vegan​ options – this recipe is the perfect exmple: simple, quick, delicious, nourishing and full of plant based protein.

 

These beans are flexible – you can serve them alongside other mezzes or as is, or on toast, or add them to salads – whatever you like!

 

If you make my gigantes plaki please tag me on Instagram with the hashtag #berlinandcoconuts I’d love to see your recreations!

Prep time: 20 min
Cook time: 120 min

Ingredients

  • cups dry butter beans, soaked overnight 280 grams
  • 2 cans organic chopped tomatoes, 400 grams
  • 1 onion
  • 1 garlic clove
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1-2 tbsp brown sugar or maple syrup
  • paprika, to taste (optional)
  • salt and pepper, to taste
  • fresh parsley, to serve

Instructions

  1. Discard soaking water and rinse the beans. Put them into a medium pot and cover with plenty of water. Bring to the boil and then simmer for about 45 minutes.
    Discard foam on the surface. The beans shouldn't be completely cooked, they will finish off cooking in the oven.

  2. In a frying pan, add oil and fry the onion until translucent, add in garlic and fry for another minute or two.

  3. Pre-heat the oven to 180° C / 355° F.

  4. Add in chopped tomatoes, oregano, salt, sugar or syrup and pepper. Simmer until tomatoes are starting to thicken. Add in drained beans and mix everything together.

  5. Transfer the mixture to an oven safe dish and add ½ cup of bean cooking water.


  6. Bake for about 1 hour or until the sauce has thickened and the beans are soft and creamy.

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