Gigantes plaki is a deliciously hearty vegetarian dish made with giant beans, baked in a delicious tomato sauce until the beans absorb all the juices and flavour.
I feel embarrassed that I have never posted this dish before. Although this is a staple dish in all Greek households and I cook it very often, I have somehow forgotten to post about it.
Fassolia (phaseolus lunatus) gigantes, meaning “giant” are similar to elephant beans, lima beans or butter beans, but if you can find Greek beans from Kozani they are the best Greek variety.
This vegetarian dish is baked in a delicious tomato sauce until the beans absorb all the juices and flavour. It can be cooked in advanced and it only improves with time. Leftovers can be served as an appetizer.
The traditional way of cooking them in Greece are in deep, round, fired clay or earthenware casserole pots, called gastra.
However, they can also be cooked in any casserole dish, a sauting pan with a lid suitable for the oven, a Dutch oven, a crock-pot or even in a baking tin covered with aluminium foil.
If you ever visit Greece, this is a dish you should not miss as you can easily find it in most restaurants.
When I found out about the event Kopiaste to AWED: Greek, hosted by Experiments, Emotions, Experiences with food, and created by DK of Chef in You, I took a look at the recipes I have not posted yet and I thought this is the most characteristic Greek dish I could participate at this event.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
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Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 1537mg Carbohydrates: 43g Fiber: 9g Sugar: 18g Protein: 7g
Kopiaste and Kali Orexi,