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Greek

Gigantes Plaki

Greek baked giant beans, slowly oven-cooked in a sweet tomato and olive oil sauce with onion, garlic and herbs. Served warm or at room temperature with bread and feta.

Lunch & dinnerSidesVeganUnder 400 kcal8g+ fibre
125 min20 prep · 105 cookEasy393 kcalper serving
Gigantes Plaki

Method

  1. The night before, put 80 g of dried gigantes beans in a bowl and cover with at least three times their depth of cold water. Leave to soak 8-12 hours at room temperature, then drain and rinse.
  2. Put the drained beans in a saucepan, cover generously with fresh cold water and bring to the boil. Skim off the grey foam, lower to a bare simmer and cook uncovered 45-60 minutes, until a bean crushes easily between finger and thumb but the skins are still intact. Do not salt the water. Drain, reserving a cupful of the cooking liquid.
  3. Heat the oven to 190C. In a frying pan over medium heat, warm 1 tbsp of the olive oil and sweat 60 g of finely chopped onion, 40 g of finely diced carrot and 20 g of finely diced celery with a pinch of salt for 8-10 minutes, until soft and sweet but not coloured.

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Per serving

393kcal
9gprotein
44gcarbs
23gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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