Gigantes Plaki (Greek Baked Beans)
Greek gigantes beans feature butter beans baked in a rich tomato sauce with spices, herbs and feta cheese on top for an amazing side dish.
- Prep time
- 15 min
- Cook time
- 2 hr 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb dried gigantes beans (butter beans (See Note 1))
- 14 oz crushed tomatoes
- 4 cloves garlic (minced)
- 1 1/2 cups yellow onions (chopped (2 large onions))
- 1/2 cup celery (chopped (2 stalks))
- 1/3 cup flat leaf parsley (finely chopped plus more for garnish)
- 1/3 cup fresh mint (chopped )
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- 1 tsp red pepper flakes
- 1 cup olive oil
- 1 cup water
- 2/3 cup feta cheese (crumbled )
Instructions
- 1
Place the dried beans in a deep bowl and cover with cool water by 2 inches. Cover the bowl with a light kitchen towel and all the Greek beans to soak overnight.
- 2
After soaking, drain and rinse the beans. Place in a stockpot with enough water to cover them by an inch and bring to a rolling boil. Cook for 5 minutes, then drain.
- 3
Transfer the beans into a large mixing bowl along with tomatoes, garlic, onions, celery, herbs, spices, olive oil and water. Stir to combine.
- 4
Pour into a 9x13" baking dish. Cover with foil and bake at 350°F for 90 minutes. Remove the foil and cook, uncovered, another 30 minutes.
- 5
Stir, then serve with crumbled feta cheese on top (or stirred in) and chopped parsley for garnish.