The story
Gigantes plaki developed from Greece’s strong tradition of pulse-based cooking and oil-rich vegetable dishes known as ladera. Large white beans are simmered until tender, then baked with tomato, onion, herbs and generous olive oil. Its reputation rests on creamy beans surrounded by a sweet, concentrated tomato sauce. Baking gives the top a lightly caramelised finish while the beans remain soft enough to absorb the herbs and olive oil. The dish is a taverna staple and a practical meat-free main or meze. It also fits Orthodox fasting traditions, when plant-based dishes made with beans, vegetables and olive oil become especially important.
Ingredients
- Main
- 166.67 gram giant butter beans500g giant butter beans
- 0.33 piece onion1 onion
- 0.67 piece carrots2 carrots
- 0.67 piece garlic cloves2 garlic cloves
- 133.33 gram tinned tomatoes400g tinned tomatoes
- 1 portion Parsley and dillParsley and dill
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- to taste to taste SaltSalt [Phase 1 metric normalisation: salt remains to taste]
Method
Method
Soak and boil beans until soft. Make sauce with sautéed vegetables and tomatoes. Combine beans and sauce in a dish, bake at 180°C for 40 minutes.
Nutrition
per serving
Estimated nutrition for Gigantes Plaki; use as editorial/testing data and refine from exact ingredient weights if needed.
