Greek Baked Giant Beans (Gigantes Plaki)
Beans in tomato sauce, hard to say no to that. Twice as difficult when they're baked -- that's what you'll get with Greek Baked Giant Beans, locally known as 'Gigantes Plaki.'
- 3 tbsp olive oil
- 2 cloves garlic, minced or chopped finely
- 1 small onion, chopped finely
- 1 & 1/4 cup tomato sauce
- 1/2 tsp fennel seeds, crushed
- 1 tsp sugar
- 1/4 cup fresh parsley, chopped roughly
- 2 & 1/2 cups Gigante beans or Butter beans, cooked, drained
- 1 medium tomato, sliced into thin rounds
- 1/4 tsp dried oregano
- salt & pepper, to season
Cooking the beans on stovetop:
Using a medium or large cast-iron skillet, heat 1 & 1/2 tbsp of olive oil, over medium-high heat.
Add garlic and onion. Cook until onion has slightly softened.
Add tomato sauce, salt, pepper, sugar, fennel seeds, and parsley.
Mix to combine and cover with a lid. Bring to boil, lower heat to medium-low and simmer for 10 minutes.
Place the slices of tomatoes on top. Season with salt, pepper, and dried oregano. Drizzle with the remaining olive oil.
Baking & serving gigantes plaki:
Place in the oven for 40 to 45 minutes, or until the tomatoes on top have slightly dried up.
Remove the skillet from the oven and serve directly.
Use butter beans if you cannot find Gigante beans in your area.
If you have a lot of fresh, juicy tomatoes, you can use those instead of tomato sauce.
Fennel seeds are optional, but it adds a distinct flavor to the dish. If you like licorice, then you should not skip it.
It's ok to use dried parsley if that's what you have available
Any baking dish can be used if you don't have any cast-iron or ovenproof skillet.
Calories: 300kcal | Carbohydrates: 35g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 1068mg | Potassium: 857mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1209IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 5mg