Gigantes plaki (Greek giant baked beans)
This is the ‘I can eat this for breakfast, lunch and dinner’ meal we could literally eat every day of the week. Cooked in the oven with all the spices and tomatoes, these beans hold so much flavour and are perfect with some feta crumbled on top.
A NOTE ON PREP
This is the perfect dish to have already made in the fridge. The following day, simply reheat on the stovetop over low heat until the beans are warmed through, adding some water if the beans are not saucy enough.
SERVE ME WITH
Lamb chops with pickled pepper and shallot and Horiatiko psomi (Greek Village Bread)
Or why not try more of our favourite Greek recipes?
This recipe is an excerpt from OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coume.
Gigantes plaki (Greek giant baked beans)
Recipe information
Yield
Serves 4-6
Ingredients
Preparation
Step 1
Place the beans in a large bowl and cover with 5 cm (2 in) cold water. Leave to soak overnight, or for at least 12 hours.
Step 2
The following day, rinse the beans well with water at least three times, until the water runs clear. Place in a large saucepan with 3 litres (12 cups) water. Season with salt flakes and bring to the boil. Reduce the heat and simmer for 1½–2 hours, skimming the froth off the top as needed, until the beans are al dente but not mushy. Drain and set aside until needed.
Step 3
Preheat the oven to 180°C (350°F).
Step 4
Heat the olive oil in a saucepan over medium–low heat. Fry the onion for 8 minutes, or until slightly softened. Add the garlic, red pepper, tomatoes, oregano and paprika. Cook, stirring, for a further 10 minutes, or until softened. Stir the passata through, along with the cooked beans and silverbeet.
Step 5
Transfer the mixture to a large baking dish. Cover with baking paper and foil, then bake for 45 minutes.
Step 6
Remove the paper and foil and bake, uncovered, for a further 15 minutes, or until the beans are tender. Serve drizzled with olive oil.
