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Gigandes plaki

γίγαντες πλακί
Course Main Course
Cuisine Greek
Cook Time 1 hour 30 minutes
Servings 6

Ingredients

  • 500 grams dried giant beans
  • 500 grams ripe tomatoes grated
  • 1 cup olive oil
  • 1 Brown onion finely chopped
  • 1 Celery stalk finely chopped
  • 2 Carrots finely chopped
  • 3 - 4 Garlic cloves finely chopped
  • 1 tsp Petimezi
  • 1-2 tsp Boukovo or dried red pepper flakes
  • 1 cup Hot water
  • Sea salt and freshly ground black pepper to taste
  • 4 tbsp Fresh flat-leaf parsley finely chopped, plus extra to serve
  • Crumbled Greek feta to serve
  • Greek dried rigani to serve

Instructions

  1. Put the beans in a pot, cover them with plenty of water and let them soak overnight. The next day, rinse the beans well and discard the water.

  2. Return the beans to the cleaned pot and add enough water to cover them. Simmer for about 1 hour or until tender. Don't add salt as soon as you start cooking the beans because they will become tough. Rinse the beans again, drain well and put into a clay pot or baking dish. 

  3. Preheat oven to 200C. In a separate saucepan, pan put half of the olive oil, add the onion and cook until tender. Add tomatoes, celery, parsley, chili flakes, carrots, garlic, hot water, petimezi and cook the sauce for 20 minutes to let the flavors to combine. Season to taste.

  4. Pour the sauce over the beans in the baking pan, so that they are well coated, and drizzle with the rest of the olive oil. You can also cover the beans with some slices to tomato at this point, but it is an optional touch. Cook for the beans for about 40-45 minutes, or until the sauce has thickened. Serve warm garnished with parsley, a sprinkling of dried rigani and crumbled feta.