Were you planning to say goodbye to beans until late fall? Don’t do that, beans are healthy, filling and beneficial, and it’s really a shame to banish them to summer exile. We will reveal to you a very good Greek recipe for beans so tasty that they are considered a specialty, and are eaten even in the hottest days. And no, it’s not about salad.
Gigantes plaki is prepared from large white beans and typical summer ingredients such as tomatoes and other fresh vegetables, olive oil and herbs. Thanks to it, there is no need to stand by the oven for a long time, because after the first two or three steps are done, everything goes into the oven. The result is served as a main dish, a side dish or as a meze, and it tastes good while it is still hot and after it has cooled. Some say that their favorite is the next day, when the flavors are well permeated and complemented.
The recipe we suggest uses canned beans, and the liquid in which the beans are stored is also provided. Given that it contains starch, it will give the sauce a better texture, but keep in mind that for people with sensitive digestion, it is recommended to wash the beans and throw away the liquid in which they stood. In this case, it is necessary to replace the discarded liquid with about 150 ml of water, and the sauce can be thickened by adding two tablespoons of crushed beans to the water.
The recipe that follows has one addition that is not in the original, but it is typically Greek and makes the dish even better, and that is feta cheese. It is added not only for the taste, but also for the texture, so we recommend that you provide sufficient amounts of bread with this dish, considering that due to the rich, thick crust, everyone will want to spread the pjat.
Baked white beans (gigantes plaki)
Ingredients
800 g of white beans from a can, together with the liquid
400 g of chopped tomatoes
200 g of feta cheese
75 g of tomato concentrate
500 ml of vegetable stock
5 tablespoons of white wine
3 tablespoons of olive oil
1 teaspoon ground cinnamon
3 carrots
3 stalks of celery
3 cloves of garlic
2 pointed red peppers
1 purple onion
zest of 1/2 lemon
2 bay leaves
15 g of parsley
salt, pepper
Preparation
In a large pot, heat the olive oil over medium heat. Add the chopped purple onion and sauté for about 3 minutes, until soft. Add chopped celery, carrots, peppers, garlic and tomato concentrate and simmer for another 5 minutes, stirring regularly.
Pour in white wine, then add chopped tomatoes and vegetable stock (or warm water). Add lemon zest, cinnamon, bay leaves, salt and pepper. Stir, reduce the heat and cook for 12-15 minutes, until the sauce is slightly reduced.
Heat the oven to 200 °C. Put the beans together with the liquid from the can in a deep baking dish, approximately 25 x 32 cm. Pour the prepared sauce over it, add chopped parsley and mix.
Spread the crumbled feta cheese on top so that it covers most of the surface. Bake for 15-20 minutes, until the sauce thickens further, and the feta is lightly browned.
Serve warm, with crusty bread. Store leftovers in a closed container and store in the refrigerator.
