Gigantes Plakis – Greek Style Giant Baked Beans

23 Jun

So, as you probably can guess, Gigantes refers to the size of the beans! And Plaki (I think) means that it’s something cooked in the oven or baked. Now, I’m not claiming that my version of this dish is authentically Greek. I’ve seen several versions, some which involved a few extra steps in the process, but here’s my interpretation of a delicious vegetarian dish which can be served as is, or as part of a meze. And you don’t even have to stress about it being served piping hot, Greek food is often dished up at room temperature!

Gigantes Plakis (4)

Ingredients (to serve 4)

  • 500g of large white beans (I used butter beans but others that can be used are lima beans) soaked overnight in water with a small pinch of bicarbonate of soda
  • About 500g of a simple tomato sauce made with tomatoes, garlic, some finely chopped celery (if you have it) and some chopped fresh parsley

Rinse the beans, cover with cold water and bring to the boil. Fast boil for 10 minutes, skim off any scum and reduce to a simmer for about an hour – you want them almost cooked but not quite.

Heat the oven to medium (about 160 degrees) and make sure your tomato sauce is hot. Drain the beans.

Gigantes Plakis (1)

Stir the beans and the tomato sauce together and put into an ovenproof dish. Bake for about 1 ½ – 2 hours until the beans are tender and a little dry/crispy on top. You may need to add a little water during cooking. Check for seasoning and adjust if necessary, add a little extra chopped parsley if you like and sit back and wait for them to cool down a little. Or just eat them piping hot and hope that no one reports you….

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56 Responses to “Gigantes Plakis – Greek Style Giant Baked Beans”

  1. athenaminerva7 June 23, 2015 at 20:01 #

    According to Google translate it means giants plate.

  2. Mad Dog June 23, 2015 at 20:10 #

    Delicious! I would imagine that the beans reached Greece via Spain, as they originally came from the Americas and were not cultivated in Europe until the 1500s 😉
    https://en.wikipedia.org/wiki/Phaseolus_lunatus

    • Chica Andaluza June 24, 2015 at 19:09 #

      How interesting! I think it’s very likely J

      • Mad Dog June 24, 2015 at 19:18 #

        …and of course discovered by an Italian 😉

      • Chica Andaluza June 24, 2015 at 20:49 #

        …but of course!

      • Mad Dog June 24, 2015 at 21:29 #

        😉

  3. Sawsan@ Chef in disguise June 23, 2015 at 20:13 #

    My mum says that if you wait for the food to cool down, you miss out on 90% of the taste!
    She always eats her food piping hot 🙂
    I have never seen beans that are this big! they certainly deserve the name

    • Chica Andaluza June 24, 2015 at 19:10 #

      Love what your mum says! Big Man likes his food and drinks piping hit, I prefer mine to cool down a little first J

  4. PendleStitches June 23, 2015 at 20:28 #

    Drooooooool!!!! 😉

  5. Sarah Moore June 23, 2015 at 21:28 #

    I love butter beans so much. This makes such a nice change from regular baked beans 🙂

  6. frugalfeeding June 23, 2015 at 23:12 #

    Fantastic – and SO simple! I must try this; we’re sure to love it.

  7. corneliaweberphotography June 24, 2015 at 03:27 #

    Oh that looks so scrumptious. I’ll probably go for a shortcut, lazy version of canned beans. Cheating is okay???

    • Chica Andaluza June 24, 2015 at 19:11 #

      Cheating is always ok as long as you cheat with love!

  8. Eha June 24, 2015 at 04:44 #

    Well, most quite authentic Lebanese food also is oft served room temperature . . . went Sunday sailing on Sydney Harbour for years with Lebanese friends and none of us minded the food coming out of containers just as it ‘was’!! Lovely bean recipe: I’ll take the long way and enjoy 🙂 !

    • Chica Andaluza June 24, 2015 at 19:11 #

      I love days like that when people arrive with containers of home cooked food!

  9. Sandal Boneka June 24, 2015 at 06:14 #

    Are different types of beans can be made ​​with the same recipe ? Because maybe in my country Indonesia different types of nuts in Greece. 🙂

  10. Tandy | Lavender and Lime June 24, 2015 at 08:18 #

    I made home made baked beans a while back, and they taste amazing. I love the big variety you have used here 🙂

    • Chica Andaluza June 24, 2015 at 19:12 #

      I want to tackle baked beans (as we know them more traditionally) next!

  11. Rachel June 24, 2015 at 14:58 #

    Never met a bean I didn’t like, as you know. These look especially yummy… I think favas would do nicely as well. Mmmmmm!!

    • Chica Andaluza June 24, 2015 at 19:12 #

      Love it – I don’t think I’ve ever met a bean I didn’t like either!

  12. themateriallady June 24, 2015 at 16:01 #

    Still hungry after swimming this morning. They look like they would hit the spot!

    • Chica Andaluza June 24, 2015 at 19:13 #

      Ooh swimming makes me hungry too. Best not to eat these before swimming or you’d run the risk of turning the pool into a Jacuzzi 😉

  13. cathyandchucky June 24, 2015 at 16:19 #

    Yum! I just need a spoon and a bowl 😀

  14. narf77 June 24, 2015 at 20:27 #

    Giant baked beans for my giant appetite. You think of everything Ms Chica 🙂

    • Chica Andaluza June 24, 2015 at 20:49 #

      I aim to pleae J

      • narf77 June 24, 2015 at 21:21 #

        I am hoping that the word “pleae” just means that you forgot to add an “s” rather than misspelled the word “plie” and are taking up ballet? That would just be showing off Ms Chica! 😉

      • Chica Andaluza June 24, 2015 at 23:07 #

        Well, now you mention it I did consider it as a new hobby but I just couldn’t find tights that didn’t make my legs look like two pork sausages 😉

      • narf77 June 25, 2015 at 20:55 #

        Me too :(. Probably best we stick to our Burlesque eh? 😉

      • Chica Andaluza June 28, 2015 at 13:07 #

        J Absolutely!

  15. thecompletebook June 25, 2015 at 18:09 #

    Serves 4, um, not here! Reckon that would do a good healthy one portion for me, Miss Piggy.
    Have a beautiful day Tanya.
    🙂 Mandy xo

    • Chica Andaluza June 28, 2015 at 13:08 #

      Hee hee – it could be a windy day in your part of the world if you ate it all 😉

  16. restlessjo June 28, 2015 at 13:39 #

    With some nice crusty bread! 🙂

  17. TheDorsetFinca June 28, 2015 at 16:07 #

    Oh my goodness… those beans are huge! About 5 minutes ago I finished planting out our broad beans. I’ve never grown them before, but hopefully if I get a good harvest I could adapt this recipe? 🙂

    • Chica Andaluza June 28, 2015 at 21:37 #

      Ooh we love broad beans – we always grow them when we’re in Spain – and they’re very adaptable!

  18. Jaketanakkarakter July 1, 2015 at 10:21 #

    Nice article.

  19. TBM July 5, 2015 at 13:10 #

    Giants plate. I like that. And I would love a bowl.

  20. Jaketanakkarakter July 7, 2015 at 18:29 #

    Deliciousssss yummmmmy

  21. Peri's Spice Ladle July 9, 2015 at 00:27 #

    Perfectly handy and flavor-filled beans recipe for summer:)

  22. Burhan July 20, 2015 at 04:54 #

    The food is made from the fruit of what ..? It looks delicious..?

  23. Manfaat Kopi Radix August 25, 2015 at 03:04 #

    That kind of soybeans? Hugh. What exists only in Spain alone? To my knowledge delicious fried soybeans.

    • Chica Andaluza August 26, 2015 at 09:23 #

      Not soy beans, but a large bean. Any bean could be used though.

  24. kaoskarakter October 9, 2015 at 23:12 #

    mistress or lady, if you share a recipe that can use other beans in Indonesia because we are so many types of beans.

  25. Burhan October 27, 2015 at 15:29 #

    is it good for lunch?

  26. Maulana Angga November 13, 2015 at 04:51 #

    It looks delicious. beautiful pict

  27. Grosir Bros April 28, 2016 at 11:30 #

    i think the ide is simple.. but taste good.. love it… thks

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