Easy Greek Giant Beans With Canned Beans (Gigantes Plaki)
These homemade Greek giant beans are a quick and easy stovetop twist on the classic dish called 'gigantes plaki' in Greece. You'll love the tender, creamy beans coated in the healthy and tasty Mediterranean style tomato-vegetable sauce. Savor all the goodness of this Greek comfort food favorite without the need for oven-baking.
Servings: 4 to 6 (as a main or side)
Ingredients
- ¼ cup extra virgin olive oil plus a little extra for drizzling over at the end
- 2 sticks celery finely cubed
- 2 carrots (1-2 depending on size) finely cubed
- 1 onion (yellow or brown) finely chopped
- 2 teaspoons garlic paste (or use 2 crushed fresh cloves of garlic)
- 3 tablespoons tomato paste (= tomato concentrate or concentrated tomato puree)
- 1 teaspoon dried oregano (heaped) Increase the amount if you like.
- 1 can chopped tomatoes (14 ounces/400 grams)
- 2 cans lima beans (= butter beans) roughly 14 ounces/400 grams in each can, ready cooked and drained and rinsed.
- 2 tablespoons honey or 2 teaspoons sugar
- 2 tablespoons vinegar (any kind)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 bay leaf (optional)
- ½ cup fresh dill (about ½ to 1 bunch) but add to taste
- 1 cup fresh parsley (about 1 bunch)
To serve (optional)
- 7 ounces feta cheese to crumble over the top
Instructions
- Heat the olive oil in a large cast iron pan or skillet/frying pan until hot but not smoking. Then add the chopped celery, carrot and onion.¼ cup extra virgin olive oil, 2 sticks celery, 2 carrots, 1 onion
- Cook on a medium high heat for 7 to 10 minutes, or until softened but not browned. Stir regularly.
- Stir in the garlic paste, and then the tomato paste/concentrate and dried oregano.2 teaspoons garlic paste, 3 tablespoons tomato paste , 1 teaspoon dried oregano
- Now add the canned chopped tomatoes, canned lima beans/butterbeans, honey/sugar, vinegar, salt and pepper and the bay leaf (if using). Half fill the empty chopped tomato can with water and add that to the pan too. Stir well.1 can chopped tomatoes, 2 cans lima beans, 2 tablespoons honey, 2 tablespoons vinegar, ¾ teaspoon salt, 1 bay leaf, ¼ teaspoon pepper
- Bring to the boil, then turn the heat down to medium low. Simmer for around 20 minutes or until the sauce has reduced and thickened a little and the vegetables are tender.
- Stir through most of the fresh herbs (parsley and dill). Taste to check the seasoning and add a little more salt and pepper to taste if you like.½ cup fresh dill, 1 cup fresh parsley
- Serve with more fresh herbs, a little drizzle of extra virgin olive oil and a scattering of feta cheese (if you like) on top.7 ounces feta cheese
Notes
Beans: Drain and rinse before adding to the dish.
Variations: I don't tend to vary this recipe much since it's a classic Greek recipe. However, feel free to add more finely chopped vegetables such as zucchini/courgette, eggplant or peppers. Add meat to the sauce for a heartier meat lovers version. Use different herbs if you don't like dill or parsley, such as dried thyme or fresh basil.
Serving: These 'big beans' are so delicious just served as they are, with fresh bread or toast and with a generous amount of feta cheese scattered on top. They also make a great simple midweek family meal or weekend brunch served with eggs and/or meat such as sausages, meatballs or chicken thighs. Alternatively, serve as an appetizer or mezze style with more Mediterranean dishes.
Storage: In an airtight container, the Greek giant beans will keep for up to 4 days in the fridge.
Freezing: Freeze in freezer proof containers for up to 3 months. Defrost in the fridge overnight, then reheat in the microwave for a few minutes until piping hot, or gently on the stovetop with an extra drizzle of water.
Nutrition
Calories: 497kcal | Carbohydrates: 52g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 44mg | Sodium: 862mg | Potassium: 1328mg | Fiber: 13g | Sugar: 19g | Vitamin A: 7438IU | Vitamin C: 42mg | Calcium: 385mg | Iron: 7mg
