Time 2h20m Number Of Ingredients 10 Steps:
To prepare the gigantes (Gigsntes) plaki, start by soaking the gigantes beans overnight into plenty of water. Drain them into a colander and rinse with plenty of water. Place the gigantes in a large pan with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not cooked. Drain them in a colander and set aside. In the meantime, pour into a large baking pan the olive oil, add the chopped onions, the whole garlic clove (peeled) and bake at 180C, until softened and slightly colored (approx. 15 minutes). Turn the baking pan out of the oven. Add the gigantes beans (drained), the celery, the parsley, ½ cup of hot water and season with salt and pepper. Put back in the oven and bake for 30 minutes. Turn the baking tray out of the oven, blend the gigantes beans lightly with a wooden spoon and pour in the grated tomatoes or plum tomatoes. Season with salt and pepper, add a pinch of oregano and bake the gigantes plaki further for 50-60 minutes at 180C, until the beans are soft and tender and the sauce thickens. For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!
Time 2h15m Number Of Ingredients 11 Steps:
Soak the beans in a large bowl with plenty of water for at least 12 hours (24 hours will work best).Rinse them well and transfer them in large pot. Fill with enough water to cover them by at least 2 inches and bring to a simmer. Skim any foam from the surface and cook until tender (about 1 hour). Remove from the heat. Preheat your oven to 390°F (200°C).Drain half of the water from the pot and refill with fresh water (this will cool the beans and will help them not to peel-off when drained). Stir gently and let them sit until you prepare the rest of the ingredients. Drain the beans and transfer them to a large casserole dish or baking pan. Add the rest of the ingredients except the water and stir gently to mix. Add enough water to just cover them. Bake for about 60 minutes or until almost all of the liquids have evaporated. Serve with bread and olives. Eat!
Time 8h30m Yield 10-12 Servings Number Of Ingredients 8 Steps:
Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for 1-2 hours until beans are tender but not soft and mushy. Drain, then set aside. Heat oven to 350F. Heat the olive oil in a large dutch oven, sauté the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the chopped tomato or tomato sauce, cook for a another minute, add pepper and salt to taste, then simmer for 2-3 mins. Stir in the beans. Place the pan in the preheated oven and bake for approximately 1 hr, uncovered and without stirring, until the beans are tender, about 40 minutes. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil if desired and freshly ground black pepper to serve.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Pick the beans clean from stones and grit and soak them in cold water overnight. Drain and rinse them in a colander, put into a large saucepan or a pressure cooker, cover with plenty of cold water and boil them until they are cooked but still a little hard. This type of bean cooks quickly, so be aware until you get used to them. They take hardly 2 minutes in a pressure cooker and about 30-40 minutes otherwise. If they get overcooked, they get mushy and soggy and they do not taste at their best. This first step then is also the most important in this recipe. Drain the beans through a colander and keep aside. In the same saucepan, heat the olive oil and fry the onions, the garlic and the dried herbs, until they start turning pale golden. Add the tomatoes with all the juice from the cans or, if fresh tomatoes are used, add 150 ml water. Then add the tomato puree and sugar, break up the mixture with a fork, season with salt and pepper, cover and cook for 30 minutes or until the sauce thickens. Mix the parsley into the tomato sauce, add the beans and mix well. Spread the beans in an oven dish. Sprinkle a little oregano and black pepper on the top and cook in a pre-heated oven at 350 grades F/ 80 grades C, for 30 minutes, without stirring, until they look slightly crisp on top and quite dry. Alternatively, add the beans to the tomato sauce, mix well, cover and simmer for 10-15 minutes.
