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greek baked giant beans

Greek Giant Baked Beans - Gigantes Plaki

Beans have long been considered a staple of the Mediterranean Diet. Explore this vegan Greek dish of buttery Greek Baked giant beans with savory tomato flavors and pungent herbs that will both delight and satisfy you.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Greek

Ingredients
  

  • 1 lb giant dry beans lima or runner
  • 4 carrots, peeled and sliced into rounds
  • 4 celery stalks, diced
  • 1 large yellow onion, diced
  • 4-5 cloves garlic, minced
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh dill
  • 1 15oz can diced tomatoes
  • 1 15oz can tomato sauce
  • 1/4 cup olive oil
  • 2 tbsp dried oregano
  • salt and pepper, to taste
  • 2 large handfuls baby spinach optional

Instructions
 

  • Soak your beans overnight in a big bowl with enough water to cover the beans by about 2 inches (the longer the better and the beans soak up water).
  • The next day, fill a large pot 3/4 of the way with water and bring to a boil. While that is heating and getting ready to boil, rinse out your beans and discard any skin that may have floated to the top.
  • When your water is boiling, add 1 teaspoon of salt and the beans to the pot and boil for about 45 minutes, until the beans have softened but are not mushy. If you see foam rising to the top, feel free to scoop it out with a spoon.
  • While the beans are boiling, you can prep the rest of your ingredients. Take this time to dice up your onion, garlic, carrots, celery, parsley and dill. Place these ingredients in a large oven-safe pan (at least 9x12, if not larger) at least 2 inches high. Set a smaller sauce pan with 6 cups water to boil.
  • When your beans are done boiling, drain the beans and give a quick rinse. Then add the beans to the pan with your other ingredients. At this time, preheat your oven to 400.
  • Then add your diced tomatoes (not necessary to drain the liquid from the can), the can of tomato sauce, salt and pepper to taste, dried oregano, olive oil and and baby spinach. Mix well with a big spoon or your hands until the beans, veggies, herbs, and seasonings are well incorporated.
  • Now add the boiling water from the sauce pan to the pan of beans until JUST covered. Add another generous drizzle of olive oil on top of the beans and then cover the pan with aluminum foil. Bake the beans at 400 for 60 minutes.
  • At 60 minutes, uncover the beans and bump up the heat to 450. Bake uncovered the water is reduced and the beans are cooked through. They should be soft but not mushy and there should be just a little bit of liquid at the bottom. The beans and veggies should also start to get a little browned. The liquid should start to transform to a thicker tomato sauce.
  • Spoon onto a plate and serve! Gigantes plaki taste fantastic with a piece of bread, some greek Olives and a fresh sprinkle of chopped dill or parsley.