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Baked Gigandes Plaki (Greek Beans)
Crispy on the edges and impossibly creamy inside, these giant white beans soak up a rich, herbaceous tomato sauce. They simmer slowly with leeks, dill, and oregano before finishing under the broiler with a generous layer of feta cheese. It's a hearty Greek classic that works beautifully as a meatless main course or a robust side dish. You'll love how the salty, tangy cheese balances the earthy sweetness of the beans.
Equipment
- Stovetop
- Oven
Ingredients
- 1 pound dried gigandes ( giant white beans ;) or other white beans
- 1 large onion, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 inner ribs celery, coarsely chopped
- 1 large leek, including pale green parts, coarsely chopped and rinsed
- 1 clove garlic, minced
- 1 tablespoon dried Greek oregano, crumbled
- 2 bay leaves
- 2 1 / 2 cups Kokkari Tomato Sauce
- 1 / 2 cup extra-virgin olive oil
- 4 tablespoons minced fresh dill
- 1 / 4 pound Greek feta cheese, crumbled
Instructions
- 1Submerge the dried beans in three inches of cold water and leave them to soak overnight. Drain and rinse the beans well, then place them in a large stockpot and cover with two inches of fresh cold water.
- 2Heat the pot over high until the water reaches a simmer, skimming off any foam that rises to the surface. This removes impurities for a cleaner tasting broth. Stir in two teaspoons of salt, cover the pot, and lower the heat to keep a gentle simmer.
- 3Simmer for 45 minutes, then stir in the chopped onion, carrot, celery, leek, minced garlic, dried oregano, and bay leaves. Increase the heat briefly to bring the liquid back to a simmer.
- 4Lower the heat to maintain a very gentle simmer and cook uncovered until the beans become completely tender, which will take at least 45 minutes depending on the age of the beans. Taste a few different beans from the pot to ensure they're fully cooked, since they often soften at different rates.
- 5Pour the beans into a colander to drain, removing and discarding the bay leaves.
- 6Transfer the drained beans back into the pot and gently stir in the tomato sauce, olive oil, and three tablespoons of the fresh dill. Taste the mixture and season with salt and black pepper as needed.
- 7Turn on the broiler to preheat. Pour the bean mixture into an 11-by-7-inch baking dish or a similarly sized pan, spreading everything into an even layer. An even layer ensures the beans broil uniformly without burning.
- 8Mix the crumbled feta cheese with the remaining one tablespoon of fresh dill and scatter it evenly across the top of the beans.
- 9Place the dish on the top oven rack and broil until the beans are bubbling hot and the cheese develops a golden brown crust.
Notes
- Tip: Don't discard the cooking liquid when draining the beans. It makes an excellent, flavorful base for vegetable or chicken soups.
- Make ahead: You can stop before broiling and refrigerate the covered beans for up to one day. Resting in the tomato sauce overnight actually improves the texture. Warm them gently on the stove before proceeding to the broiler.
Recipe Details
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