Giant Bean Casserole (Gigantes Plaki)
Hearty Greek baked giant beans in a rich tomato sauce.
⏱️ 110 min🍽️ Serves 1
🔥 350 kcal💪 18g protein🍚 55g carbs🥑 8g fat🌾 12g fibreper serving
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Ingredients
- 🫘500 g dried giant beans (fasolia gigantes)
- 🧅2 onions, chopped
- 🧄4 cloves garlic, minced
- 🥫400 g canned chopped tomatoes
- 🍅2 tbsp tomato paste
- 🌿½ cup fresh parsley, chopped
- 莳¼ cup fresh dill, chopped
- 🫒¼ cup olive oil
- 🌿1 tsp dried oregano
- 🥕1 cup vegetable broth
- 🧂 salt and black pepper, to taste
Pro tips
- For extra depth of flavor, add a bay leaf to the beans while simmering.
- Adjust the amount of fresh herbs to your preference; they add significant freshness.
- This dish tastes even better the next day as the flavors meld.
- If the sauce thickens too much during baking, add a splash of hot water or vegetable broth.
Method
- 1Soak the dried giant beans in cold water overnight. Drain and rinse thoroughly.
- 2Place the soaked beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 45-60 minutes, or until tender but still firm. Drain and set aside.
- 3Preheat oven to 180°C (350°F). In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 4Add the minced garlic and dried oregano, cooking for another minute until fragrant.
- 5Stir in the chopped tomatoes, tomato paste, vegetable broth, salt, and pepper. Bring the sauce to a gentle simmer.
- 6Add the pre-cooked beans to the sauce. Stir gently to combine, ensuring all beans are coated. Sprinkle in the fresh parsley and dill.
- 7Cover the pot and bake for 60-75 minutes, or until the sauce has thickened and the beans are very tender. If desired, uncover for the last 15 minutes to brown slightly.
- 8Serve hot, garnished with extra fresh parsley or dill, and a drizzle of olive oil. Excellent with crusty bread.