The Sensitive Kitchen

Monday, September 21, 2015

Gigantes Plaki (Greek Giant Baked Beans)

We first had these at a little restaurant in Naxos, Greece. Turns out they are a staple dish in nearly all Greek households. This is my version.

1 pound dry gigantes (giant lima) beans
2 bay leaves
3 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 rib celery, diced
14 oz can diced tomatoes, undrained
1 tsp salt
1/2 tsp pepper
1/8 tsp ground cloves
1/4 c chopped Italian parsley
1/2 c sheep's-milk feta, crumbled

Place beans in triple their volume of water. Soak overnight. Drain liquid. Replace with water to cover; cook with bay leaves for 1 hour or until beans test done. Drain beans, reserving 2 cups cooking water.

In a large saucepan, saute onion, garlic and celery in olive oil until softened and beginning to brown. Add diced tomatoes, salt, pepper, cloves and reserved cooking water. Bring to a boil; cook until aromatic. Add cooked beans. Simmer to bring flavors together and thicken sauce. Top servings with parsley and feta. Serves 8. 



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