GIGANTES (GREEK LIMA BEANS)
This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.
Provided by stamarex
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h
Yield 8
Number Of Ingredients 6
Steps:
- Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
- Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g
GIGANTES PLAKI RECIPE (GIGANDES GREEK BAKED 'GIANT' BEANS)
Filling and super-healthy! A traditional Greek Gigantes beans recipe (gigantes plaki), made of 'giant' beans baked in a tomato sauce with plenty of fresh herbs, for a unique taste!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h20m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 portion, Calories 351kcal, Sugar 4.1g, Sodium 307mg, Fat 14.7g, SaturatedFat 2.2g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 42.7g, Fiber 10.9g, Protein 15.6g, Cholesterol 0mg
GIGANTES (GREEK GIANT BAKED BEANS)
Butter Beans are most similar to our 'gigantes' (giants). If any of you have access to an ethnic Greek grocery, go and get the real thing - you'll love them!
Provided by evelynathens
Categories Beans
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 15
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. :-).
GIGANTES PLAKI
Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough
Provided by Good Food team
Categories Dinner, Side dish
Time 2h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 431 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 15 grams sugar, Fiber 19 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
GIGANTES WITH TOMATOES AND GREENS
This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don't fancy going out to gather dandelions or sea kale.
Provided by Rick Stein
Categories Main course
Yield Serves 4-8
Number Of Ingredients 12
Steps:
- Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
- Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
- Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
- Preheat the oven to 160C/140C Fan/Gas 3.
- When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
- Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35-40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.
FASSOLIA GIGANTES PLAKI (GIANT BEANS BAKED IN THE OVEN)
Make and share this Fassolia Gigantes Plaki (Giant Beans Baked in the Oven) recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick the beans clean from stones and grit and soak them in cold water overnight.
- Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard.
- This type of bean cooks quickly, so be aware until you get used to them.
- They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise.
- If they get overcooked, they get mushy and soggy and they do not taste at their best.
- This first step then is also the most important in this recipe.
- Drain the beans through a colander and keep aside.
- In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden.
- Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water.
- Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens.
- Mix the parsley into the tomato sauce, add the beans and mix well.
- Spread the beans in an oven dish.
- Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry.
- Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
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