Gigantes plaki (baked giant beans in tomato sauce)
Dimitra's Dishes · ♥ 1.3K likes · 47.9K views · 6 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb Yigandes beans
- ¼ tsp crushed red pepper flakes
- 1 cup feta cheese
- water
Cover the dried beans with plenty of water in a large bowl, with extra water on top, and soak on the counter overnight, 10 to 12 hours.
- salt
Drain, transfer to a big pot with lots of salted water, bring to a boil, reduce to medium and boil 35 to 40 minutes until fork tender but not mushy.
- 1 whole large onion
- ¼ cup olive oil
- salt
Finely chop the onion and cook in a saucepan with at least a quarter cup of olive oil and a pinch of salt over medium heat until soft and golden, up to 10 minutes.
- 4 cloves grated garlic cloves
Add the grated garlic and warm through until fragrant without overcooking.
- 2 can cans of tomatoes
- water
With the heat off, add the pureed canned tomatoes and the water rinsed from the cans.
- 2 tsp granulated sugar
- salt
- freshly cracked black pepper
- 1 tsp oregano
Add the sugar, salt, black pepper, crushed red pepper flakes and a teaspoon of oregano. Bring to a boil, mix and take off the heat.
Drain the beans in a colander, transfer to a 9 by 13 inch baking pan, pour over all the sauce, taste and adjust salt and pepper, add another teaspoon of dried oregano and mix.
- 1 tsp dried oregano
Bake uncovered on the center rack at 400F for about 40 to 45 minutes.
Crumble feta over and tuck it into the sauce between the beans; return to the oven about 10 to 15 minutes more.
- hot water
Let sit a little before serving. If the sauce is too thick, add some hot water; reheat next day on the stove with a little hot water and cook down to a thick sauce.