Baked giant beans

Name: Baked giant beans
Total time: 70 min
Yield: 3
Cuisine: Greek
Ingredients: 650 g Cooked white beans, drained; 450 g Chopped canned tomatoes; 150 g Onion; 100 g Carrot; 80 g Celery stalks; 12 g Garlic; 35 g Olive oil; 15 g Fresh parsley; 10 g Fresh dill; 2 g Dried oregano; 150 g Water; 2 g Salt; 1 g Black pepper

Large white beans baked in a tomato, herb and olive oil sauce.

Estimated total time: 70 minutes3 portionsAbout 440 kcal per portion

Gigantes plaki — real photograph of the prepared dish — Photo: Hevesli · Public domain · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 3 portions

650 g Cooked white beans, drained
450 g Chopped canned tomatoes
150 g Onion
100 g Carrot
80 g Celery stalks
12 g Garlic
35 g Olive oil
15 g Fresh parsley
10 g Fresh dill
2 g Dried oregano
150 g Water
2 g Salt
1 g Black pepper

Method

Use fully cooked large butter beans, drained. Heat oven to 190°C. Chop onion, carrot and celery; mince garlic.
Soften chopped vegetables in oil for 8 minutes. Add garlic, tomatoes, oregano, salt, pepper and water and simmer for 10 minutes.
Fold in beans and chopped parsley and dill. Transfer to a baking dish, spreading beans in a shallow layer.
Bake uncovered for 40–45 minutes until sauce thickens and the top is lightly browned. Rest for 5 minutes before serving.

Use large cooked butter beans where available; ordinary white beans also work but give a smaller bite.

Γίγαντες πλακί

Allergens and ingredient checks

Listed allergens: celery. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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