Baked Lima Bean Recipe Gigantes Plaki Food

GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)

Steps:

• To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water.
• Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside.
• In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes).
• Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes.
• Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens.
• For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

GIGANTES

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
• Preheat the oven to 325 degrees F.
• Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
• Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

GIGANTES PLAKI (GREEK BAKED BEANS)

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof frying pan or shallow casserole, then gently cook the onion and garlic with a pinch of salt for 10 minutes or until the onion is soft. Stir in the tomato purée and cook for 1 minute, then add the tomatoes, cinnamon, oregano and beans, 250ml of just-boiled water and some seasoning, and bring to a simmer. Put into the oven for 25-30 minutes or until thickened and bubbling.

BAKED LIMA BEAN RECIPE (GIGANTES PLAKI)

Steps:

• Wash and soak the beans in a pot overnight.
• The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
• Preheat oven to 350°F/180°C
• In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
• Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
• Add beans and mix well.
• Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
• Add enough reserved broth from the beans to barely cover them. If you don't have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
• Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don't want it to get too dry.
• Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
• Uncover and bake for an additional 10 minutes.
• Serve hot!

BAKED LIMA BEANS

Steps:

• Soak beans overnight.
• Cook in water until just about half tender; drain.
• Add other ingredients.
• Bake in oven until tender, 2 to 3 hours at 350 degrees.

GIGANTES (GREEK GIANT BAKED BEANS)

Steps:

• Cook the pre-soaked beans in a pressure cooker, with enough water to cover by one inch, for 20 minutes and allow to sit, undisturbed, for 2-3 hours before proceeding with recipe.
• Tip the beans into a large baking pan.
• Add all of the remaining ingredients, except the dill, and stir well to distribute.
• Pour over enough hot water to cover beans by 1".
• Place pan in oven and set oven to 400°F.
• Bake for 2 hours. Check, if you like your beans more tender, cook them a half hour longer.
• Stir dill in for last 15 minutes of baking.
• There will still be plenty of juices in the pan, but these will be absorbed by the beans and thicken as the beans cool.
• Like nearly all bean recipes, these only improve the next day, and the day after next.
• In Greece, these beans would constitute the main, 'vegetarian' meal and would not include the bacon, which is my own addition. We often eat meatless, especially when we're fasting. With or without the bacon or sausage, this is good eating, especially with a big chunk of sharp feta cheese on the side to nibble on between bites of beans and slurps of sauce and some good, honest, crusty bread to clean your plate up with. :-).

BAKED LIMA BEANS

Steps:

• Soak beans in water overnight. Drain. Add fresh water, just enough to cover the beans, and salt. Cook until tender, about 30 minutes.
• Preheat oven to 300 degrees. If necessary, pour off some water from the beans so that they are very moist but not swimming in liquid. Add ketchup, brown sugar and mustard to the beans and water. Pour into a large (about 9 by 12 by 3) flat baking pan. Lay strips of bacon on top of the bean mixture.
• Bake for 2 1/2 hours. If the bacon starts browning too fast, reduce heat to 225 degrees and extend the baking time by 1 hour.

GIGANTES PLAKI

Steps:

• Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
• Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

BARBECUED LIMA BEANS

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender., Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.