Gigantes Plaki
also called gigantes · gigandes plaki · giant baked beans · Greek baked beans
- Shawarma Counter
- serves 6
- recipe says 2 hr 45 min
- Rice, Beans & Grains
Also written for Instant Pot (3 to wash).
Three ways to read this recipe
The table
| Preheat the oven to 350°F (180°C) | ||||
| 1 large(chopped)yellow onion | sweat 10 min | simmer 10 min | fold in | bake 350°F (180°C) 1 hr, top |
| 1(diced)carrot | ||||
| 4 clovesgarlic | ||||
| 1/2 cup(120 mL)extra-virgin olive oil | ||||
| 28 oz(800 g)canned crushed tomatoes | ||||
| 2 Tbstomato paste | ||||
| 1 tspdried oregano | ||||
| 2 tspkosher salt | ||||
| 1 lb(450 g; soaked overnight)dried gigante beans | simmer 1 hr, drain | |||
| 10 cups(2.4 L)water | ||||
| 4 oz(115 g)crumbled feta | ||||
| 1/4 cupflat-leaf parsley | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
Before anything else
2sweat 10 min
3simmer 1 hr, drain
4simmer 10 min
goes in with what step 2 made
6bake 350°F (180°C) 1 hr, top
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr1 of 5 steps gives no time
- Needs you
- about 10 min
- If you get it wrong
- Narrow — the beans leave the first pot barely tender, because a bean already soft going into the oven comes out as skins in sauce
- What you'll wash
- Four things — the baking dish, the skillet, a pot to simmer the beans in, a colander to drain them
simmer 1 hr, drain
1 hrwalk away(we think)from the start
sweat 10 min
10 minneeds you(we think)from the start
simmer 10 min
10 minwalk away(we think)10 min in
fold in
not timed1 hr in
bake 350°F (180°C) 1 hr, top
1 hrwalk away(we think)1 hr in
- needs you
- you can walk away
- never timed
- we think
You'll need baking dish · oven · skillet
Goes with
See how it is written
>> title: Gigantes Plaki
>> category: Rice, Beans & Grains
>> tags: beans, tomato, greek, oven, vegetarian
>> counters: Shawarma Counter
>> aka: gigantes, gigandes plaki, giant baked beans, Greek baked beans
>> pairs-with: tzatziki, pita-bread
>> servings: 6
>> time: 2 hr 45 min
>> slack: narrow — the beans leave the first pot barely tender, because a bean already soft going into the oven comes out as skins in sauce
>> washing-up: the baking dish, the skillet, a pot to simmer the beans in, a colander to drain them
Preheat the #oven{} to 350°F (180°C).
>> step: simmer 1 hr, drain
Simmer @dried gigante beans{1%lb}(450 g; soaked overnight) in @water{10%cups}(2.4 L) until barely tender, ~{1%hr}, then drain.
>> step: sweat 10 min
Sweat @yellow onion{1%large}(chopped), @carrot{1}(diced), and @garlic{4%cloves} in @extra-virgin olive oil{1/2%cup}(120 mL) in a #skillet{} for ~{10%min}.
>> step: simmer 10 min
Simmer @&(~1)vegetables{} for ~{10%min} with @canned crushed tomatoes{28%oz}(800 g), @tomato paste{2%Tbs}, @dried oregano{1%tsp}, and @kosher salt{2%tsp}.
>> step: fold in
Fold @&(~3)beans{} into @&(~1)sauce{} and pour into a #baking dish{}.
>> step: bake 350°F (180°C) 1 hr, top
Bake @&(~1)beans{} uncovered at 350°F until the top browns and the sauce sets, ~{1%hr}, then scatter @crumbled feta{4%oz}(115 g) and @flat-leaf parsley{1/4%cup} over.